Today and on Friday 25th January always from 2 p.m., a traditional Czech hog-slaughtering takes place in front of the Masné krámy restaurant, marking the beginning of the Pork Feast. A hand processing of 5 hogs, supplied by ZŘUD-Masokombinát Písek CZ, a.s., into typical pig-slaughtering delicacies by master butcher Kamil Tajbl and the Masné krámy restaurant’s head chef Luděk Hauser will proceed directly on the pavement of Krajinská St., e.g. a cooked pig’s head and the soup from it, hash-and-crumbs sausages, blood sausages, dark brawn and greaves.
The Pork Feast ranks among the most successful gastronomic events in the Masné krámy restaurant, with this year’s event being the third one. “We expect to produce about 1,200 hash-and-crumbs and blood sausages, not to miss homemade brawn, greaves, pig’s head soup and pig-slaughtering goulash,” says the Masné krámy restaurant’s head chef Luděk Hauser. “In my opinion, people will be very interested to view the hand processing of meat and making typical pig-slaughtering delicacies, including cooking the pig’s head in a typical ‘caldron’, chopping up and de-boning the meet, cutting the lard into greaves or hand stuffing of hash-and-crumbs and blood sausages,” adds Luděk Hauser. The freshly made delicacies will subsequently appear on the Masné krámy restaurant’s tables in front of its guests. The organisers are not planning to sell directly in the street. The pig-slaughtering is a “starter” of the Pork Feast, which are on until 3rd February.
The Masné krámy restaurant is planning many special thematic gastronomic events for this year, this year’s introductions being the “Schnitzels Week” and “Farmyard specials”. The nearest event, the “Slovakian Cuisine Days”, takes plays between 18.2. and 24.2.2013. “Salad Festival” or “Steak specialities“.
Pork Feast in the Masné krámy restaurant
24.1. – 3.2. 2013
Appetisers to go with beer
150g Homemade brawn, 1pc bread CZK 64
100g Lukewarm farm greaves, 1pc bread CZK 42
100g “Master butcher’s” special bacon, 1pc bread CZK 69
0.22 l “Prdelačka” - pig’s head soup with hulled barley CZK 35
Head chef Luděk Hauser recommends
1,100g Pig slaughtering platter
/2 pcs hash-and-crumbs sausages, 2pcs blood sausages, grilled flitch, mashed potatoes mixed with sauerkraut, mustard, horse radish and sauerkraut/ CZK 410
200g Pig-slaughtering goulash with onions, regular and bacon dumplings CZK 85
250g Cooked pig’s head platter, mustard, horse radish, chilli pepper, 2pcs bread CZK 94
160g Homemade hash-and-crumbs sausage, horse radish, mustard, mashed potatoes mixed with sauerkraut CZK 82
160g Homemade blood sausage, horse radish, mustard, mashed potatoes mixed with sauerkraut CZK 82
200g Fried neck of pork, homemade potato salad CZK 98
400g Grilled garlic flitch, horse radish with apple, 2pcs bread CZK 129
We recommend something to go with meat
160g Masné krámy mini loaf of bread CZK 30
160g Sauerkraut CZK 25
200g Cabbage salad with horse radish CZK 35
Something sweet to finish
3pcs Old Czech special small cakes CZK 29
The Masné krámy restaurant offers not only great cuisine to its guests, but mainly perfectly treated drawn beer. Its guests can savour particularly Budweiser Budvar Krausened Lager. The Masné krámy is the only restaurant in the world, where Budweiser Budvar Krausened Lager is drawn directly from beer tanks. The restaurant’s capacity is 200 places. The restaurant is open daily; the opening hours are Mon - Thu 10.30a.m. - 11p.m., Fri - Sat 10.30a.m. - midnight, Sun 10.30a.m. - 9p.m. Further information including the menu and the pricelist can be found at www.masne-kramy.cz. Reservations can be made on 387 201 301 or via E-mail email@example.com.
The creative head chef of the “Masné krámy“ restaurant can boast a 14-year long foreign experience in the Bavarian hotel of Bayerischer Hof, which was selected for the Michelin guidebook. He began working in this hotel from scratch, gradually making his way up to the position of assistant head chef where he then worked for several years. His experience was also acquired by helping to prepare so-called “culinary trips” to various destinations worldwide for the guests, which were special thematic evening buffets of various cuisines. During his professional career, he often prepared menus for interesting personalities of the German show business. Furthermore, he also cooked for HRH Bavarian Prince Leopold and prepared a menu for the Czech ex-President Václav Havel, who visited the “Masné krámy“ restaurant in 2008. He likes cooking Czech cuisine as well as venison dishes and specialises in preparing uncommon types of fish and Mediterranean dishes as well. He spends his leisure time fishing, playing golf and being with his family.
“Masné krámy” Restaurant
The present building of “Masné krámy” probably comes from 1554. As the name suggests, its purpose used to be to sell meat. In 1953, the building was rebuilt into a pub, quickly gaining considerable popularity owing to first-class Budweiser Budvar beer as well as serving excellent food. Following the 2002 floods the pub had to be closed down and was re-opened after a five-year break on 5th December 2007. The reconstructed interior designed and supplied by Story Design a.s., follows not only the original restaurant’s tradition but also the historic character of the building. Therefore such architectural elements and traditional materials had been chosen so that they support the historic outcome (solid oak, natural leather, black mat metal and patina copper). The interior furniture is of a simple and purposeful character evoking the historic unity with the building. That is not to say that even more modern trends of restaurant facilities equipment were not used in the “Masné krámy”. For that reason LC screens and other LC projection equipment can be found in here, so can WIFI internet connection or wireless cashier equipment. The capacity of the restaurant is 200 places.
“Krausened Lager” in the “Masné krámy” restaurant
“Masné krámy”’s beer offer is dominated by Budweiser Budvar Krausened Lager, which is drawn directly from the beer tank there. Krausened Lager is only available in selected Czech restaurants. Due to its content of live yeast, the lager is very vulnerable to storing and care conditions (a temperature of 6-8 C°), which are met only by some restaurants. The initial brewing procedure of the Krausened Lager is the same as with Budweiser Budvar Premium Lager. The difference lies in the fact that a certain amount of “rings” is added into the ready-to-consume beer, supplying the beer with a new culture of brewing yeast at its best condition plus another share of the extract. Further fermentation of the beer then takes place and the live yeast gets directly to the customer, providing the resultant Krausened Lager with better sensory qualities distinct from the traditional keg lager (greater fullness of the flavour, stronger relish, firmer head etc.).