A traditional Czech pig slaughtering is going to take place tomorrow from 2 p.m., opening the “Pork Feast”. During the whole afternoon, pig’s halves are going to change into typical pig-slaughtering delicacies, such as cooked pig’s head, pig’s head soup, hash-and-crumbs sausages, black pudding, brawn and greaves, seen directly on the pavement of Krajinská St. “One of the objectives of the event is to bring people closer to the traditional Czech pig slaughtering. The meat processing as well as proper spice proportioning are going to be taken care of by the master butcher Kamil Tajbl and the restaurant’s head chef Luděk Hauser. Everything is going to take place directly before the eyes of onlookers, including cutting the pig’s halves, chopping up and deboning the meat, cooking a pig’s head in a typical ‘caldron’, cutting the lard into greaves and hand stuffing of hash-and-crumbs and black pudding,” says Budweiser Budvar gastro department’s manager Tomáš Olejník. An accordionist is going to complete a proper pig-slaughtering atmosphere. Also present will be butchers in typical chequered coats and “adder” hats.
The freshly made delicacies will subsequently appear on the Masné krámy restaurant’s tables during Friday’s lunch. The “Pork Feast” will take place until 28th January. “During the entire Pork Feast we will serve guests only specialties made by us from fresh meat," adds Tomáš Olejník. The organisers are not planning to sell directly in the street. Further information including the menu and the price list can be found at www.masne-kramy.cz. Reservations at the Masné krámy restaurant can be made either over the phone 387 201 301 or via E-mail firstname.lastname@example.org.
For this year the Masné krámy restaurant is planning other special thematic gourmet events:
Slovakian Cuisine Days (19. 2. – 25. 2. 2018, with a cimbalom band playing on 22. – 24. 2.)
2017 Top Dishes 15-Day Offer (5. 3. – 9. 3. 2018)
Trout Season Opening + Ramsons (18. 4. – 22. 4. 2018)
Masné Krámy Music Fest (22.6. – 24.6. 2018)
Venison Feast (15. 10. – 21. 10. 2018)
St. Martin’s Feast (8. 11. – 11. 11.)
The Masné krámy restaurant provides its visitors not only with excellent cuisine, but particularly with perfectly treated drawn beer. The customers can particularly savour Krausened Lager Budweiser Budvar B:SPECIAL. Masné krámy is the only restaurant in the world where Krausened Lager is drawn directly from beer tanks. The restaurant is open daily; the opening hours are Mon - Thu 10.30 a.m. - 11 p.m., Fri - Sat 10.30 a.m. - midnight, Sun 10.30 a.m. - 9 p.m. The restaurant’s capacity is 200 places. Reservations can be made on 387 201 301 or via E-mail email@example.com. Detailed information about the Masné krámy restaurant including the menu and the price-list can be found at www.masne-kramy.cz.
Pork Feast in the Masné krámy restaurant
19. 1. – 28. 1. 2018
Appetisers to go with beer
150g Homemade brawn, 1pc bread /1/ CZK 65
100g Lukewarm farm greaves, 1pc bread /1/ CZK 55
100g Homemade smoked meat, mustard, pickle, horse radish, 1pc bread /1, 6, 10/ CZK 80
0.22 l “Prdelačka” - pig’s head soup with hulled barley /1/ CZK 40
Head chef Luděk Hauser recommends
340g “Masné krámy Duet” – homemade hash-and-crumbs sausage and black pudding, served with horse radish, mustard and 2pc bread /1,10/ CZK 150
1,100g Pig slaughtering platter/2 hash-and-crumbs sausages, 2 pcs black pudding, grilled flitch, mashed potatoes mixed with sauerkraut, mustard, horse radish and sauerkraut/ /1, 10/ CZK 440
200g Pig-slaughtering goulash with onions, regular and bacon dumplings /1,3,7,10/ CZK 95
250g Cooked pig’s head platter, mustard, horse radish, chilli pepper, 2pcs bread /1,10/ CZK 120
170g Homemade hash-and-crumbs sausage, horse radish, mustard, mashed potatoes mixed with sauerkraut /1,10/ CZK 90
170g Homemade black pudding, horse radish, mustard, mashed potatoes mixed with sauerkraut /1,10/ CZK 90
200g Fried neck of pork, homemade potato salad /1,3,7,10/ CZK 120
400g Grilled garlic flitch, horse radish with apple, 2pcs bread /1/ CZK 140
We recommend something to go with meat
1 pc Bread /1/ CZK 6
160g Sauerkraut CZK 35
Something sweet to finish
200g Flambéed scrambled pancake, apple purée, cinnamon /1,3,7/ CZK 60
We recommend trying
1.5 l Budweiser Budvar B:CRYO, 1.5 litre bottle /before treating/ CZK 290 after the treatment it provides approximately six 0.08 litre glasses of the drink with an ABV of 21% /1/
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Beer in the Masné krámy restaurant
Budweiser Budvar Krausened Lager B:SPECIAL
Budweiser Budvar Krausened Lager B: SPECIAL is the most important type of beer on the Masné krámy’s menu. Krausened Lager is only available in selected Czech restaurants. Due to its content of live yeast the lager is very sensitive to storage conditions (at 6 ° - 8 ° C) and treatment which are only met by some restaurants. Krausened Lager is drawn directly from tanks in the Masné krámy restaurant. The initial brewing process of Krausened Lager is the same as brewing Budweiser Budvar lager B: ORIGINAL. The difference lies in the fact that a certain amount of “rings”- i.e. a new culture of brewing yeast in the best condition and a new ratio of extract, are added to the finished beer in a consumption quality before bottling. The yeasts continue their work, ending up live directly with the customer. Owing to them, Krausened Lager B: SPECIAL has rather different sensory qualities than classic lager Budweiser Budvar B: ORIGINAL (greater fullness, higher tang, firmer head etc.).
The history of the meat market and the Masné krámy restaurant
Masné krámy beginnings
The meat market has been situated at its today’s location in Krajinská St. for more than 650 years. At first it was located on the Main market place - i.e. today’s Ottokar II. Square. Originally it was a wooden building (or more likely a set of small wooden shops), originating at the end of the 13th century. The first written reference dates back to 1336 (24th June), when the town was flooded and the water reached right up to the meat market.
653 years on the same location
On 19th February 1364, the Holy Roman Emperor Charles IV. ordered the demolition of the original meat market (‘masné krámy’ in Czech) on the Main market place owing to its bad hygiene and appalling smell. A new location was found at the present Meat Market’s location in Krajinská Street. Locating the new Meat Market there had its justification since many master butchers lived in Krajinská Street at that time. The new building was also built of wood. As its name suggests, the building was used to process and sell meat from the very beginning.
463 years of being a historical building
The present building of a basilica ground-plan comes from around 1554, though some writers refer to 1560 or even 1564. Its tall middle hall was intended for the town residents, therefore the public, while both sidelong lower halls were home to individual butcher shops and accessible to shoppers from the inside via arcades. Additionally, there were separate entrances for suppliers from the courtyard as well as the street. The western face of the building has been maintained up to the present day in the Renaissance style with battlements and loop-holes on the attic gable; the actual gable is formed by so-called swallow tails. The eastern face of the building was rebuilt in the early 1830s, probably in 1831. The twin stone Renaissance portal is original whereas the shops underwent some structural changes throughout the 19th century. A limited butcher trade including the calf and small animal slaughtering in the Meat Market’s courtyard maintained its operation there until 1899, when it was transferred to the “Pražské předměstí” outskirts and where the new town slaughterhouse was built. The individual shops were sold off.
63 years of the Masné krámy restaurant
Owing to the property’s dilapidation, its demolition was seriously considered after the WW2. Fortunately, a contrary decision was made in the end - the Meat Market was reconstructed and turned into a restaurant in 1953 according to J.Fidra’s design. The restaurant bearing the name of Masné krámy had its opening ceremony on 1st October 1954. Masné krámy soon gained considerable popularity thanks to the first-class beer from Budweiser Budvar Brewery and great cuisine. Following the 2002 floods, the Masné krámy restaurant had to be closed down, being re-opened again after a five-year break on 5th December 2007. The reconstructed interior 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, its features 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 WI-FI internet connection or wireless cashier equipment. The capacity of the restaurant is 200 places.