Čvarci
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Čvarci ( : čvarak, , , , , , , , , , , , , , Belarusian: шкваркі, romanized: škvarki, , , ) is a type of food in Central and Southeastern Europe, a variant of cracklings. 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 is. 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 controversial, with many pointing out how unhealthy it is. It can be found in Serbia, Bosnia, continental Croatia, Slovenia, Romania, Bulgaria and North Macedonia. They can also be found in other countries throughout Central and Eastern Europe: in Poland, Czech Republic, Slovakia, Austria, Hungary, Ukraine and Belarus. They are usually homemade, with industrial production not as pronounced.…
Čvarci ( : čvarak, , , , , , , , , , , , , , Belarusian: шкваркі, romanized: škvarki, , , ) is a type of food in Central and Southeastern Europe, a variant of cracklings. 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 is. 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 controversial, with many pointing out how unhealthy it is. It can be found in Serbia, Bosnia, continental Croatia, Slovenia, Romania, Bulgaria and North Macedonia. They can also be found in other countries throughout Central and Eastern Europe: in Poland, Czech Republic, Slovakia, Austria, Hungary, Ukraine and Belarus. They are usually homemade, with industrial production not as pronounced. In larger cities they can be obtained on farmer markets or in supermarkets. Посек у Шаранима 05.jpg|Cooking Посек у Шаранима 06.jpg|Squeezing Посек у Шаранима 11.JPG|After squeezing Посек у Шаранима 08.jpg|Final product
See also
Chicharrón Gribenes Pig slaughter Pork rind Rousong
References
cs:Škvarky hr:Čvarci it:Ciccioli sl:Ocvirki
Text derived from https://en.wikipedia.org/w/index.php?oldid=1377098348 under CC BY-SA 4.0; modifications have been made.