Ocvirki
(Ocvirki, чварци, чварак, Jumări, Џимиринки, Djimirinki, Skwarki, Škvarky, Oškvarky, Grammeln, Töpörtyű, шкварки, Shkvarky)
Čvarci or ocvirki is a traditional specialty that's popular in Southeastern Europe and the Balkans. This variety of pork rinds or cracklings is usually homemade, and it's made by thermally extracting fat from the lard. The lard is usually cut into blocks and fried in its own fat until it melts away and tough and crispy pork rind remain in the pot.
During the process, čvarci are constantly stirred with big spoons, and milk is often added in order for them to obtain the color of caramel. Salt is typically added to the mixture, while some cooks like to add garlic or onions to the mixture. Čvarci are typically made in late autumn or winter, often during the pig slaughter, and they're usually enjoyed as a snack, served with bread and raw onions and paired with beer or rakija on the side.
Small pieces of čvarci are often used in savory snacks such as pogačica s čvarcima.
Part of
Pofaláča
Pofaláča is a traditional dish originating from the Posavje and Bizeljsko area near Ljubljana. The dough is usually made with a combination of flour, yeast, salt,... Read more
Prekmaš
Prekmaš is a traditional peasant dish originating from the Kamnik area. This simple dish is made with a combination of ocvirki (a type of pork cracklings), apples,... Read more
Pohorski žganci
Pohorski žganci or olbič is a traditional dish originating from the Pohorje region. The dish is usually made with a combination of potatoes, corn flour, salt, and ocvirki ... Read more
Krampogača
Krampogača is a savory Croatian biscuit or a scone with a flaky, crumbly texture. These snacks are filled with pork cracklings in order to give them more flavor. They ... Read more
Serve with
Ajdovi žganci
Ajdovi žganci is the national dish of Slovenia, consisting of buckwheat flour and water. The word žganci is derived from žgati, meaning to burn... Read more
