And Serbs, like other nations, have very specific specialties, completely unimaginable to a "classic gourmet". However, one stands out in particular, and apart from "classic Serbs" and gourmets who eat just about anything, we don't know who else might like it.
It's a svargla! Let us immediately emphasize that schwargla is of German origin and comes from the word "schwartenmagen", with the fact that the Serbs modified it in accordance with the climate and eating habits.
WHAT IS SQUARGLA?
In short: a pig's stomach filled with pieces of meat, pieces of the head, heart, skin and blood, that is, everything that is thrown away after the pig is slaughtered. Just as pâté is made from leftovers of good meat, so is schwargel - only you know what's inside.
Fans of this "meat delicacy" claim that the taste is excellent, and those who don't like it should close their eyes while eating. Schvargla is mostly made in rural conditions, because a smokehouse is necessary for the meat.
IT IS REQUIRED:
- pork stomach, well cleaned
- one pig's head,
- leather,
- heart,
- kidneys,
- language
- per kilogram of svargle: 35 grams of salt, 1 gram of marjoram, 4 grams of pepper, 35 grams of allspice, garlic to taste.
PREPARATION:
The head, bacon, hides and entrails are removed, cleaned and cut into pieces. Then spices and broth are added to obtain a fairly liquid mass. The washed pork stomach is filled with this mixture and tied well, it is advised not to be "knap" so as not to burst. Place in a pot of hot water and cook at less than 100 degrees for one hour.
Then leave the carrots to cool down - you can also put them in cold water. Then it is placed between two planks and pressed all day, and then it is smoked in a smokehouse for several days.
Source: BKTVNews.com
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