The First Fried Pork Rinds in Croatia?
May 26, 2006 – 3:12 pm
This is Croatian bacon. It is known as panceta in Dalmatia, but the northern continentals refer to it as špek, the Croatized version of the German word for bacon. It’s really just ordinary cured, smoked pork belly, but most of the bacon in Croatia is drier and more dense than what we’re accustomed to in America. It needs no cooking, really. You can slice it thinly and enjoy it with bread, fresh cheese, or alone. I often enjoy it alone as a snack while working.
But what to do with the tough rind that’s left behind? It is… how you say? Inedible.
Feeling a little nostalgic for something delicious from home, I did what any self-respecting Midwestern American would do: I cut the rind into bite-sized pieces and deep-fried it.
Crispy, smoky and delicious.
One Response to “The First Fried Pork Rinds in Croatia?”
JG–Congrats on getting some press about u & yr journey–May I recommend freelancing for Saveur or whatever magazine Slow Food puts out?–it seems like you could do articles on the cuisine you’ve discovered for a variety of mags like this, and you’ve got the writing credentials, too– Your blog is great, especially, the fotos, readers of it can imagine they’re “Kerouacking” across Europe with you. Take Care, man.
By byron on May 26, 2006