Zgornjesavinjski želodec

Manufactured and cured only in the Upper Savinja Valley, this cured meat cut is the most prized delicacy of northeastern Slovenia. Želodec, which translates to 'pig stomach', was named after the tradition of stuffing the animal casings with a mixture of pork meat and bacon. Depending on the size of pig stomach, about 5 to 6 kilos of only high-quality pork meat and bacon are used for the stuffing, which should have an 80:20 meat-to-bacon ratio.

The mixture is finely chopped and seasoned with salt, pepper and garlic. After stuffing, the casings must be strained, pressed for a few days, and dry cured for about 3 to 6 months. Zgornjesavinjski želodec has a distinctive flat shape.

It is traditionally cut into thin rectangular slices and most commonly served as an appetizer accompanied by pork paté, cheese, and sourdough bread.