Túrkeve fires up the kettles again on February 14, 2026, as the Kevi Pig Butchers’ Meeting (Kevi Böllértalálkozó) returns with a full day of old-school pig-slaughter tradition. Visitors can follow the entire process from the first cut to stuffing sausages and taste as they go: fried blood with onions, hurka (blood and liver sausage), kolbász (sausage), pork rib soup, and toros káposzta (pork and sauerkraut). Teams work in uniform tents with separate fenced yards set up for butchering and processing, keeping the flow authentic and orderly.
Hands-on tradition, all day long
This is the 18th Kevi Pig Butchers’ Meeting (Kevi Böllértalálkozó), and the vibe is pure countryside: piglet roasting, pálinka tastings, music, and dancing. The central event tent hosts cultural and musical programs tied to the craft, and when evening settles in, butchers, crews, and die-hard guests sit down together for a communal feast. Expect all the classic dishes on the table, plus homemade cakes baked by the local hosts.
Early start, star power, and zero entry fee
Wake-up call is brutal: the meeting kicks off at 6:00 a.m., with teams arriving the day before and prepping at the crack of dawn. All-day entertainment comes from a lineup of star performers. And yes, admission is free.
Thermal soak next door
The whole thing unfolds beside the Túrkeve Thermal and Adventure Bath, in the campground’s leafy setting. Just like last year, participants can unwind with the thermal water’s soothing—and for some, sobering—effects between tastings and tunes. Mark it: February 14, 2026, Túrkeve.
