-
seasoned with
garlic before cooling. Croatia: This cut is
generally known as
hladetina, and is
commonly produced after the
traditional slaughter of pigs. A strongly...
-
eaten with
chrain or mustard. The
Croatian version of this dish is
called hladetina (hladno
meaning cold).
Variants range from one
served in a dish with rather...
- apples, bacon, lemons, etc.) Krvavice, or čurke,
blood sausages, made of
blood and kaša
Hladetina, a
particular type of head
cheese Edible dormouse...
- origin. The
byproducts such as
cracklings (čvarci, ocvirki) or švargl and
hladetina are
parts of
traditional cuisine. To
complement the activities, rakija...
