Čvarci are Serbian delicacy and are chips made out of pig. It is a kind of pork rind. The skin may or may not be attached.
The process of producing them is that pieces of bacon and fatty meat are cooked in a large metal pot. After the fat melts and strains, the remaining pieces of meat are fried and then dried. They are served as an appetizer, with fresh cheese, tomatoes and spring onions.
There are many variations, but recently tobacco cracklings are becoming very popular, and no, they aren’t made of tobacco, they are just cut the same way tobacco leaves were cut in old times. I already wrote about them in one of my previous posts, they are similar to pork floss.
This photo is my entry for CLICK April 2008 (Au Naturel)
5 Comments
I love cvarci! More than appetizing for me, I can’t stop eating them. I have ordered a fresh pork belly here, and made them because they are so darn expensive to buy. As you can imagine, there are food/grocery stores here with imports from all over the formerly Yugo, and they also bake breads, make all kinds of stuff, but charge an arm and a leg, so I try to make everything myself
Great post, and love your photos!
Thanks Medena! My mother also makes čvarci herself, and I have to say, those are my favorites.
These are very delicious!
Here is the South (US) it’s like national pride to eat them…I have become slightly addcited myself!
I’m not particularly keen on them, but I have noticed that a lot of people tend to eat them with sauerkraut.Great blog, by the way. I’m definitely subscribing! We’re compatriots, if I’m not very much mistaken.
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