Tradition ou idées noires? La chasse en question

In the Jura and particularly in the Ajoie region, the Feast of Saint Martin is celebrated around 11 November. This day is dedicated to the famous saint of Hungarian origin, Martin of Tours. He is one of the best-known saints of the Catholic Church and the first to whom this honour was granted not as a martyr but as a confessor. In an act of compassion, he divided his cloak with his sword and gave one half, at the city gate of Amiens, to a poor, unclothed man. The following night, Christ is said to have appeared to him in a dream, clothed in the half of the cloak that Martin had given to the beggar.

In the year 351 — that is, at the age of 34 or 35 — Martin was baptised by Bishop Hilary of Poitiers. In 356, Martin served under Julian in the campaign against the Alemanni. Julian assembled an army at the military camp of the Civitas Vangionum, present-day Worms, to confront the advancing Germanic tribes. Here, Martin refused to take part in the battle, stating that he was no longer a miles Caesaris, a soldier of the Roman Emperor, but rather a miles Christi, a soldier of Christ, and requested his discharge from military service.

From a Feast Day to a Slaughter Festival

In earlier times, this Feast of Saint Martin was celebrated to mark the close of the farming year, and it was also an important date for the payment of rent. Nowadays, the Feast of Saint Martin is in some places more of a tribute to “pig’s blood” than to any saint. The “Metzgete” — the traditional slaughter feast associated with the celebration, for which countless pigs are killed — is for some an impressive spectacle that also attracts media attention every year.

The extensive range of “fresh meat specialties” is consumed as part of a gourmet menu featuring dozens of meat platters. Homemade headcheese made from pig’s trotters, ears, head, snout and tail; boiled beef; blood sausage, belly bacon and brains; “Côtines”; sausages, Adrios, sauerkraut with lard and smoked meat. Everything from the pig is said to be so good that such a menu is crowned with a roast, accompanied by rösti, salads or mashed potatoes, praise attendees for the event. Traditionally, people walk from restaurant to restaurant through the countryside — today also simply driven by car. A list of participating establishments can be found here:Link

Pig farming in the Jura: The reality behind the tradition

In the canton of Jura, too, pigs are seen mainly in parts only on the plate. But for those wondering what it looks like in the countryside — at a farm in Switzerland in the year 2022 — here is photographic evidence. Normal for livestock farmers, not factory farming or animal cruelty!

Mercy or violence?

To aid digestion, a good wine is recommended along with the famous “Coup du milieu” of strong spirits, ideally the plum schnapps Damassine. As the feast of Saint Martin grows ever more popular, it also attracts increasing numbers of visitors from outside the region. Nowadays, especially at the Martini markets, numerous local entertainment options are available. In the Ajoie, the “Lundi de St-Martin” (the Monday following the feast Sunday) is a public holiday. On the following Sunday, the festivities can continue with the “Revirat,” according to the tourism board.

How much mercy do the people of the Jura show with such anachronistic traditions, when Saint Martin as well as Christ modeled nonviolence for them? More on the topic of animal rights and hobby hunting on wildbeimwild.com.