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{{Short description|Southeastern European pork rind}} |
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{{More sources needed|date=April 2024}} |
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[[File:Čvarci.jpg|thumb|Čvarci]] |
[[File:Čvarci.jpg|thumb|Čvarci]] |
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'''Čvarci''' ( |
'''Čvarci''' (singular '''čvarak''', {{lang-sr-Cyrl|чварци / чварак}}, {{IPA-sh|t͡ʃʋǎːrt͜si|pron}}, {{IPA-sh|t͡ʃʋǎːrak|}}, {{lang-sl|ocvirki}}, {{lang-ro| jumări}}, {{lang-pl|skwarki}}, {{lang-cz|škvarky}}, {{lang-sk|škvarky, oškvarky}}, {{lang-de|Grammeln}}, {{lang-uk|шкварки|shkvarky}}, [[Belarusian language|Belarusian]]: шкваркі, [[Belarusian Latin alphabet|romanized]]: ''škvarki,'' |
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Čvarci are mostly a rustic countryside specialty, common to the cuisines of [[Serbian cuisine|Serbia |
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{{lang-hu|töpörtyű}}, {{lang-mk|чварки/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. |
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| ⚫ | Čvarci are mostly a rustic countryside specialty, common to the cuisines of [[Serbian cuisine|Serbia]], continental [[Croatian cuisine|Croatia]], [[Slovenian cuisine|Slovenia]], [[Romanian cuisine|Romania]], and [[Macedonian cuisine|North Macedonia]]. They can also be found in other countries throughout [[Central Europe|Central]] and [[Eastern Europe]]: in [[Polish cuisine|Poland]], [[Czech cuisine|Czech Republic]], [[Slovak cuisine|Slovakia]], [[Austrian cuisine|Austria]], [[Hungarian cuisine|Hungary]], [[Ukrainian cuisine|Ukraine]] and [[Belarus]]. They are usually homemade, with industrial production not as pronounced. In larger cities they can be obtained on farmer markets or in supermarkets. |
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== Preparation == |
== Preparation == |
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{{unreferenced section|date=April 2024}} |
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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. |
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. |
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== Duvan čvarci == |
== Duvan čvarci == |
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{{unreferenced section|date=April 2024}} |
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[[File:Spremanje Duvan Čvaraka.jpg|thumb|Preparative of ''duvan čvarci'' in [[Valjevo]], [[Serbia]]]] |
[[File:Spremanje Duvan Čvaraka.jpg|thumb|Preparative of ''duvan čvarci'' in [[Valjevo]], [[Serbia]]]] |
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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 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. |
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As with most traditional pork products, they are considered to be winter food. [[Pig slaughter#Traditional autumn activity|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]] 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. |
As with most traditional pork products, they are considered to be winter food. [[Pig slaughter#Traditional autumn activity|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]] 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. |
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Recipes with čvarci include various sorts of pastry.<ref> |
Recipes with čvarci include various sorts of pastry.<ref>[http://www6.serbiancafe.com/kuvar/9/2297/Punjeni-ustipci Serbian Cafe : Kuvar : Recepti - Punjeni uštipci<!-- Bot generated title -->]</ref><ref>[http://www.gazdarica.com/stranice/kuharica/recepti/Cvarkuse Čvarkuše]</ref> |
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==See also== |
==See also== |
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==References== |
==References== |
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{{Reflist}} |
{{Reflist}} |
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{{Bacon}} |
{{Bacon}} |
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{{cuisine}} |
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{{European topic|| cuisine}} |
{{European topic|| cuisine}} |
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{{Serbian cuisine}} |
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{{DEFAULTSORT:Cvarci}} |
{{DEFAULTSORT:Cvarci}} |
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