The period from Christmas to Shrove Tuesday, known historically as Mėsieda in Lithuania, was marked by abundance and festivity, serving as both a celebration of mid-winter and a precursor to Lent. This era focused on consuming hearty, calorie-rich foods that would sustain people through the harsh winter and the forthcoming fasting. Traditional practices included the slaughter of pigs in villages, with the resulting meats, such as smoked sausages and hams, being staples not just during Mėsieda but throughout the year.

Even though Lithuanian cuisine has evolved from its traditionally rich and fatty roots, particularly evident during Mėsieda, there remains a cultural appreciation for hearty and affordable winter meals. The article highlights the affordability and satisfaction provided by pork shoulder as a popular choice for winter cooking, aligning with the historical context of the Mėsieda festivities.

Overall, the piece not only reflects on a vibrant aspect of Lithuania's culinary history but also connects this tradition to contemporary eating habits, showcasing the enduring love for flavorful and filling dishes in Lithuanian society. It serves as both a reminder of the past and a practical guide for modern dining, especially in the cold season.