Once a cheap rustic countryside specialty, the Croatian pork scratching ‘Čvarci’ have become an expensive delicacy in Croatia in recent years.
Preparation of čvarci involves melting pork lard. Lard is cut in blocks of about one inch (2 cm) in size and slowly fried in their own fat. Milk may be added at this point in order to obtain the caramel colour.
The 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 the skin may or may not be attached. In most common varieties of čvarci, some percentage of pork fat remains.
On Saturday in Karanac in the eastern Baranja region, the annual Čvarakfest was held.
More than 60 čvarci and other winter specialty producers like rakija and cured meats, exhibited their products at the festival. Check out photos from yesterday below.
(Photos: Visit Baranja)