Croatian Delicacy Takes Pork Scratchings To a New Level
by Saron Lease of Croatia Gems, 26th November 2018,
In Croatia this is usually made at home during the annual pig ‘Kolinje’ which usually takes part at the end of November, beginning of December when the weather is cold & dry every family has it’s own recipe.
After the pig has been jointed salted etc, the bulk of the fat is cut into small pieces and either turned into Lard or turned into Crackling called Cvarci. The pieces are slowly fried in their own fat until only the rind remains – sometimes milk is added to give a caramel colour salt is used for seasoning and sometimes onion or garlic.
Often consumed as a snack with beer to refuse a family’s cvarci is considered shocking, eating it is even considered a natural prevention against colds & flu.
In some area they are rendered down until they collapse into delicate fibers resembling fine tobacco (Duvan) in another area they are pressed in a potato press so they come out like crisps.
If you are visiting Zagreb they add them to scones sprinkled with salt & caraway seeds and serve them with beer.
Commercially Fremilo is the largest producer and recently won two Superior Taste awards in Brussels they already export to most of Europe including the UK and are planning to expand their market to Australia in 2019.
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