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Pigs and wild boars appear in artistic relics discovered in the old lands of the Thracians. It is assumed that on December 20th, Geto-Dacians were having the “slaughtering pigs’ ritual” and that the Romans inherited it. Even the name that appears in the popular calendar on December 20, Ignatius or Inatoarea it is explained by heneti, certified as a Thracian tribe, which translates as “sinking water”, “purification”, “sacrifice”.

Ignat appears as a sun god who took the name and date of celebration of St. Ignatius the Teofor (December 20th) in the Orthodox calendar, synonymous with Pigs’ Ignat. Bloody sacrifice of pigs and funerary incineration (shriveling of the pig) on Ignat’s celebration (Ignis = fire) is a prehistoric practice that survives in the Carpathians Romanian lands. His feminine correspondent, Inatoarea is also associated with fire and funeral pyre.

Ignatius’ Legend

Ignat, who had a weak arm, before sacrificing the pig, dropped the ax in his father’s head. His father dies, and Ignat, filled with despair flees into to seek redemption. He manages to reconcile with his own conscience and with God, being promoted to Saint.

Pig’s Slaughtering

On the country side, pig’s slaughtering is a source of joy and leisure. Objectively speaking, it is not about the bloody orgies, but a reunion opportunity for small communities in the villages, the celebration of wealth, helping the poor through charity and good wishes. The fresh meat is being fried, rind can be eaten, the wine or brandy bottles are uncorked from which neighbors are served and those who helped splitting, a fresh pork meal is prepared.

On December 20th you can hear the “cries of death.” Fire is set to straws and pig’s skin and hair begin to nuts. Fire grows in height, melting snow from the dry branches of trees around. The rind must be as fresh and soft as possible, so it is heated with the help of a gas tank. After it has been burned, the pig is climbed on a table, preparing it for cutting. The scratch and rinse is being made with boiling water. A finger is soaked in the blood and you paint the forehead, the beard and the two cheeks, suggesting the cross’ sign.

On the stove, a pot with fresh meat chirps. Besides, a polenta is spinning and will be cut with thread, and a steaming pot of brandy completes the picture. On the villagers’ gates you can hear lyrics of carols: “Three emperors of the East / To the mighty star they traveled …”

Traditions and superstitions of Ignat

When you cut a pig, it’s good to anoint with blood your cheeks, to be away from paid and to be red in the cheeks and healthy in the upcoming year.

Who does not hear pigs’ screams on Ignat’s Day, it is good to sting their finger with a needle, just to see some blood.

When you cut a pig, it’s better to give the charity a bowl full of flour and a handful of salt, as a habit for the health of the remaining living pigs.

With the greasy part of the pork,  a dead man is pomaded, in case he could be a ghost.

The pork from black pigs, it is known that it heals some diseases, some kind of pains that moves through all the body.

Witches cook pork cut on Ignat for love and other spells.

It is being said that in the night before this holiday, pigs dream the knives with which they will be sacrificed. St. Ignatius show to pigs and tell them they should die because he takes the souls of pigs.

EU rules on animal slaughter

In 2007 new rules imposed restrictions on the pigs’ growth and slaughtering.

Pigs must be killed by shooting or electrocuting them. The changes concerns and sets a standard of cleanliness and safety in the quality of the meat, the pig cannot be stabbed in the yard but in a slaughterhouse or in specially arranged location, under the supervision of a veterinary specialist.

The meat should be tested prior to the date for sale and furthermore, meat from pigs reared in non-professional systems may be used only for family consumption.