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čvarci
Čvarci (: čvarak, , sr-Cyrl, чварци / чварак, , , , , , , , , , Belarusian: шкваркі, romanized: ''škvarki,'' , , ) is a type of sometimes-eaten food in Southeastern Europe, a variant of pork rinds. Unlike pork rinds, čvarak is not the intended product of its preparation, but a by-product created during the preparation of lard, cracklings left over when pig lard is melted down, and the fat is thermally separated from other tissue. Typical pigs in this region will have several inches of fat between the skin and the first layer of muscle, which is the bacon. This fat is trimmed and melted down. The liquid fat is strained through a cheesecloth and cools into solid lard. The strained by-product composed mostly of skin and non-soluble fatty tissue is what Čvarci are. Once strained from the fat, they're salted. Čvarci are by no means a "common" food - very much like the Scottish haggis, it has its fans and its haters, but wherever it exists, it is fairly co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cuisine
Serbian cuisine () is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottomans, and Serbia's Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains—corn, wheat and oats—than fresh vegetable dishes. Following the abandonment of widely practiced pastoral lifestyles, Serbian food emerged through the Middle Ages heavily dependent not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats, such as sausages, bacon and ham products. The Serbian government has passed laws ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicharrón
(, plural ; ; ; ) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef. Name , as a dish with sauces, or as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called ), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others. The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, languages in which stand-alone plurals do not exist. are usually made from various cuts of pork but sometimes with mutton, chicken, or other meats. In some places they are made from pork ribs with skin attached and other meatier cuts, ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pig Slaughter
Pig slaughter is the work of slaughtering domestic pigs to obtain pig meat (pork). It regularly happens as part of traditional and intensive pig farming, which is both a common economic activity as well as a traditional feast in some European and Asian countries. Agriculture Pigs are slaughtered at different ages. Generally they can be divided into piglets, which are 1.5 to 3 months old; the fattening pigs, intended for pork and bacon, which are 4 months to one year old; and finally the older pigs, such as sows (female pigs) and boars ( uncastrated male pigs). The meat obtained from piglets is subdivided into more meaty or more fatty, determined by the thickness of bacon. Male hogs are usually castrated a month before slaughter. Their meat quality is determined on the mass of halves and the thickness of bacon on the back. The Humane Slaughter Association states that the transport of pigs to slaughter and all the other procedures and circumstances leading up to the actual act ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (Gravy, gravies), are popular dishes usually accompanied with beer, especial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proja
Proja (Cyrillic: ''Проја'', ) is a Balkan dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. As one of Serbian national dishes, alternative name for Proja (Проја) is also Projara (Пројара). Proha, Prova or Razljevak are alternative names used in Bosnia and Herzegovina. It has been popular in times of widespread poverty, mostly before the 1950s, and remains a common everyday meal. It is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients flour, eggs and yogurt. The ingredients should be mixed together and baked in a greased pan (which should be 5 cm high) until golden. Best served with kajmak and sour cream Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturall .... See also * L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rakija
Rakia, rakija, rakiya, rachiu or rakı (), is the collective term for fruit spirits (or fruit brandy) popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50–80%). Overview Rakia is produced from fermented and distilled fruits, typically plums and grapes, but also apricots, pears, cherries or raspberries. Other fruits less commonly used are peaches, apples, figs, blackberries, and quince. Common flavours are '' šljivovica'' and '' țuică'', produced from plums, ''kaysieva''/''kajsija'', produced from apricots, or ''grozdova''/''lozova'' in Bulgaria, ''raki rrushi'' in Albania, ''lozovača''/''komovica'' in Croatia, North Macedonia, Montenegro, Serbia, Bosnia and Herzegovina all produced from grapes. Plum and grape rakia are sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation. By country Albania Raki ( sq-definite, rakia) (a type of rak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hrvatsko Zagorje
Hrvatsko Zagorje (; Croatian Zagorje; ''zagorje'' is Croatian language, Croatian for 'backland' or 'behind the hills') is a cultural region in northern Croatia, traditionally separated from the country's capital Zagreb by the Medvednica mountains. It comprises the whole area north of Mount Medvednica up to Slovenia in the north and west, and up to the regions of Međimurje and Podravina in the north and east. The population of Zagorje is not recorded as such, as it is administratively divided among Krapina-Zagorje County (total population 142,432), and western and central part of Varaždin County (total population 183,730). The population of Zagorje can be reasonably estimated to exceed 300,000 people. In Croatia, the area is usually referred to simply as ''Zagorje'' (Croatian for 'backland' or 'behind the hills'; with respect to Medvednica). However, to avoid confusion with the nearby Municipality of Zagorje ob Savi in Slovenia, the Croatian part is called ''Hrvatsko Zagorje' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valjevo
Valjevo (Serbian Cyrillic: Ваљево, ) is a List of cities in Serbia, city and the administrative center of the Kolubara District in western Serbia. According to the 2022 census, the city itself has a population of 56,145 while the city administrative area has 82,169 inhabitants. The city is situated along the river Kolubara. History In the nearby village of Petnica, scientists found the first complete neolithic habitat in Serbia and dated it at 6,000 years old. In Ancient Rome, Roman times this area was part of the province of Moesia. Valjevo was mentioned for the first time in 1393. It was an important staging post on the trade route that connected Bosnia to Belgrade. Valjevo became significant during the 16th and 17th centuries under stable Ottoman Empire, Ottoman rule. According to Matija Nenadović, there were 24 mosques in Valjevo in the late 18th century. At the beginning of the 19th century most of the territory of Serbia rapidly transformed. The Serbian revolution ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belarus
Belarus, officially the Republic of Belarus, is a landlocked country in Eastern Europe. It is bordered by Russia to the east and northeast, Ukraine to the south, Poland to the west, and Lithuania and Latvia to the northwest. Belarus spans an area of with a population of . The country has a hemiboreal climate and is administratively divided into Regions of Belarus, six regions. Minsk is the capital and List of cities and largest towns in Belarus, largest city; it is administered separately as a city with special status. For most of the medieval period, the lands of modern-day Belarus was ruled by independent city-states such as the Principality of Polotsk. Around 1300 these lands came fully under the Grand Duchy of Lithuania and subsequently by the Polish–Lithuanian Commonwealth; this period lasted for 500 years until the Partitions of Poland, 1792-1795 partitions of Poland-Lithuania placed Belarus within the Belarusian history in the Russian Empire, Russian Empire for the fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
