“Perzselés” is carried out all over the body of the animal. In addition to burning the skin, it causes the flesh to stiffen, making it easier to chop into.
Eventually there is no space left on the table. The third pig is placed in a vat on the floor.
Minced onion and rice is sauteed with the grated blood and seasoned with black pepper and marjoram. The dish is served with bread or eaten as a pudding. It is thought to give the men energy for the slaughter.