写真

Photographer's Note

Čvarci is a specialty popular in Southeastern Europe, a variant of pork rinds. They are a kind of pork cracklings, with fat thermally extracted from the lard.
Čvarci are mostly a rustic countryside specialty, common to the cuisines of Serbia, continental Croatia, Slovenia , Romania and Macedonian and can also be found in other countries throughout Central and Eastern Europe: in Poland , Czechia , Slovakia , Austria , Hungary , or Ukraine. They are usually homemade, with industrial production not as pronounced. In larger cities they can be obtained on farmer markets or in supermarket.
Preparation of čvarci involves melting the lard. Lard is cut in blocks of about one inch (2.54 cm) in size and slowly fried in their own fat. Milk may be added at this point in order to obtain caramel colour. Process lasts until all fat melts away and only a kind of tough crispy pork rind remains. Onion or garlic may be added as a spice and salt is always used as condiment. Pieces of skin may or may not be attached. In most common varieties of čvarci, some percentage of pork fat remains.
As with most traditional pork products, they are considered to be winter food. Traditional time for pork processing in the Balkans is late autumn, and čvarci are consumed throughout the winter. They can be eaten on their own as a snack, served with heated fruit brandy common to the same region, called rakija, or they can be used as an ingredient in other food recipes (such as proja baked with čvarci). In Croatia, they are most often eaten with bread and onions. If consumed as a snack, they are very often combined with beer.
Recipes with čvarci include various sorts of pastry.

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Photo Information
  • Copyright: Nikola Nadas (NickVu) Silver Star Critiquer/Gold Note Writer [C: 11 W: 0 N: 421] (311)
  • Genre: 人間
  • Medium: カラー
  • Date Taken: 2009-11-21
  • Exposure: 1/13 seconds
  • Photo Version: Original Version
  • Date Submitted: 2021-11-24 1:55
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