Cooking Fresh Pork & Banosh in a 100-Year-Old Carpathian House | Part 2 скачать в хорошем качестве

Cooking Fresh Pork & Banosh in a 100-Year-Old Carpathian House | Part 2

In this second part of our traditional butchering series, we move from the courtyard into an old Carpathian village house to cook a warm and authentic mountain meal. Today my father prepares fresh pork fried in a vintage cast-iron pan, and we make traditional Carpathian banosh on a wood-fired stove — just like our grandparents did. You’ll see: 🔥 splitting firewood and lighting the old stove 🥘 cooking fresh pork (“svižatyna”) in cast iron 🥣 preparing rich and creamy banosh 🏡 the atmosphere of an old Carpathian home filled with heritage and warmth This video is not just cooking — it’s a piece of preserved culture from deep in the mountains. Thank you for watching and supporting authentic village traditions! PART 1 — Traditional Pig Butchering:    • Traditional Pig Butchering of a 200 kg Hog...