Šebreljski želodec

Traditionally made by stuffing various animal casings, mainly pig stomachs, Šebreljski želodec is a type of dry-cured meat produced only in the Slovenian region of Idrija and Cerkno, the foothills of the Western Julian Alps. The cuts used for Šebreljski Želodec come from the pig's thigh, shoulder, neck and back. Sliced into small chunks, the firm bacon is added to minced meat and seasoned with salt, pepper, sugar, and garlic.

The excellence of this product is greatly influenced by the region's climate as well as the traditional method of preserving the meat: Želodec is cold-smoked for a couple of days, and left to mature between two wooden boards for about 3-5 months.

Well-rounded in both flavor and aroma, Želodec makes for a perfect appetizer, paired with some cheese and a glass of hearty red wine.