Meat Delicacy Tasting at a Farmstead

About event

February is traditionally considered the best time for tasting winter meat preparations. The farmstead hosts set a rich table with homemade sausages, cured pork loin (polendvitsa), and the famous local lard. During the feast, guests learn ancient secrets of smoking and curing meat, passed down from generation to generation. An atmospheric evening in a wooden manor is accompanied by folk songs and lively conversation.