Tlačenica is a type of pressed pork sausage that is made with pork parts, usually pig’s head meat, heart, tongue, skin, and cheeks. The meat is cooked, deboned, and chopped into pieces, and it is then seasoned and mixed with some of the cooking liquid before it’s stuffed into a clean pig’s stomach or large intestine.

The spices used for seasoning the meat vary from one region to another, but they usually include salt, black pepper, sweet or hot paprika, and garlic. Once stuffed, the sausage is cooked in water over low heat, and it is then chilled and pressed. Also known by other names, including švargl, presvuršt, or prezvuršt, this meat product can be consumed after it’s been cooked and pressed, or it can undergo a process of smoking and drying in traditional smokehouses for up to two weeks. 

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.