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Čvarci (singular čvarak, sr-Cyrl, чварци / чварак, , , sl, ocvirki, ro, jumări, pl, skwarki, cz, škvarky, sk, škvarky, oškvarky, german: Grammeln, uk, шкварки, shkvarky, hu, töpörtyű, mk, Џимиринки) is a specialty popular in Southeastern Europe, a variant of pork rinds. They are a kind of pork cracklings, with fat thermally extracted from the lard.
Čvarci are mostly a rustic countryside specialty, common to the cuisines of Serbia, continental Croatia, Slovenia, Romania, and
Посек у Шаранима 05.jpg, Cooking
Посек у Шаранима 06.jpg, Squeezing
Посек у Шаранима 11.JPG, After squeezing
Посек у Шаранима 08.jpg, Final product
A special variety of čvarci known as duvan čvarci are mostly produced in the Western Serbia region and especially around the town of Valjevo. In case of duvan čvarci, the process of slow fat frying/cooking is prolonged until all the fat has been extracted. The remainder is a mass of delicate fibers which resembles finely chopped tobacco, thus giving the name to the variety: ''duvan'' is a Serbian word for tobacco. Indications for ''duvan čvarci'' had been registered and protected in the Serbian intellectual property office by Slavoljub Batoćanin.
A similar process is used to the same effect in Hrvatsko Zagorje, where čvarci are pressed in a potato press to achieve faster fat extraction.
As with most traditional pork products, they are considered to be winter food. Traditional time for pork processing in the Balkans is late autumn, and čvarci are consumed throughout the winter. They can be eaten on their own as a snack, served with heated fruit brandy common to the same region, called rakija, or they can be used as an ingredient in other food recipes (such as Čvarkuše
/ref>
Čvarci (singular čvarak, sr-Cyrl, чварци / чварак, , , sl, ocvirki, ro, jumări, pl, skwarki, cz, škvarky, sk, škvarky, oškvarky, german: Grammeln, uk, шкварки, shkvarky, hu, töpörtyű, mk, Џимиринки) is a specialty popular in Southeastern Europe, a variant of pork rinds. They are a kind of pork cracklings, with fat thermally extracted from the lard.
Čvarci are mostly a rustic countryside specialty, common to the cuisines of Serbia, continental Croatia, Slovenia, Romania, and Macedonia
Macedonia most commonly refers to:
* North Macedonia, a country in southeastern Europe, known until 2019 as the Republic of Macedonia
* Macedonia (ancient kingdom), a kingdom in Greek antiquity
* Macedonia (Greece), a traditional geographic reg ...
. They can also be found in other countries throughout Central
Central is an adjective usually referring to being in the center of some place or (mathematical) object.
Central may also refer to:
Directions and generalised locations
* Central Africa, a region in the centre of Africa continent, also known as ...
and Eastern Europe: in Poland, Czechia, Slovakia, Austria, Hungary, and Ukraine. They are usually homemade, with industrial production not as pronounced. In larger cities they can be obtained on farmer markets or in supermarkets.
Preparation
Preparation of čvarci involves melting the lard. Lard is cut in blocks of about one inch (2.54 cm) in size and slowly fried in their own fat. Milk may be added at this point in order to obtain caramel colour. Process lasts until all fat melts away and only a kind of tough crispy pork rind remains. Onion or garlic may be added as a spice and salt is always used as a condiment. Pieces of skin may or may not be attached. In most common varieties of čvarci, some percentage of pork fat remains.Duvan čvarci
A special variety of čvarci known as duvan čvarci are mostly produced in the Western Serbia region and especially around the town of Valjevo. In case of duvan čvarci, the process of slow fat frying/cooking is prolonged until all the fat has been extracted. The remainder is a mass of delicate fibers which resembles finely chopped tobacco, thus giving the name to the variety: ''duvan'' is a Serbian word for tobacco. Indications for ''duvan čvarci'' had been registered and protected in the Serbian intellectual property office by Slavoljub Batoćanin.
A similar process is used to the same effect in Hrvatsko Zagorje, where čvarci are pressed in a potato press to achieve faster fat extraction.
Consumption
As with most traditional pork products, they are considered to be winter food. Traditional time for pork processing in the Balkans is late autumn, and čvarci are consumed throughout the winter. They can be eaten on their own as a snack, served with heated fruit brandy common to the same region, called rakija, or they can be used as an ingredient in other food recipes (such as proja
Proja (Cyrillic: ''Проја'', ) is a Serbian dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. Proya is an alternative name used in Bosnia and Herzegovina.
It has been popular in times of widespread poverty, mos ...
baked with čvarci). In Croatia, they are most often eaten with bread and onions. If consumed as a snack, they are very often combined with beer.
Recipes with čvarci include various sorts of pastry./ref>
See also
* Chicharrón * Gribenes * Pig slaughter * Pork rind * RousongReferences
{{DEFAULTSORT:Cvarci Austrian cuisine Croatian cuisine Czech cuisine Hungarian cuisine Polish cuisine Romanian cuisine Serbian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine Slavic cuisine Bacon dishes Serbian products with protected designation of origin cs:Škvarky hr:Čvarci it:Ciccioli sl:Ocvirki sr:Чварци