This Serbian delicacy is prepared in a time-consuming process that includes slowly frying pork rinds until the fat is completely extracted. Common additions include pork offal such as lungs, liver, intestines, and parts of the head that are cooked, finely chopped, and added to the frying mixture.

When the fat completely melts and the ingredients are combined, the mixture is drained and stored. Traditionally prepared during colder seasons, kavurma or sprža is usually associated with the southern parts of Serbia, namely the city of Leskovac.

The dish is typically served as a cold appetizer, accompanied by bread and various pickled vegetables.