Tlačenka

Tlačenka is the Czech and Slovak variety of

head meat A head is the part of an organism which usually includes the ears, brain, forehead, cheeks, chin, eyes, nose, and mouth, each of which aid in various sensory functions such as sight, hearing, smell, and taste. Some very simple animals may not h ...

similar to Polish '' salceson''. Czech light-colored ''tlačenka'' is made in a number of types. It is generally bonded with brawn—thick pigskin and hock/trotters broth—with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices such as marjoram, garlic, caraway, pepper, cloves, and allspice). Another version, dark-colored ''tlačenka'', is made with added blood. Czech cuisine Slovak cuisine Offal {{Slovakia-cuisine-stub