Svinjski Svarz

Svarz is a beloved cold-cut tradition in Vojvodina, Serbia's northern plains, where smoking and preserving every part of the pig has been a way of life for centuries. This pressed terrine of smoked pork offal and meat is sliced thin and served with pickled vegetables and crusty bread at festive gatherings.

Serves: 8

Ingredients

• 500g (1 lb) smoked pork ears, cleaned
• 300g (10 oz) smoked pork snout
• 200g (7 oz) smoked pork tongue
• 200g (7 oz) smoked pork skin
• 4 cloves garlic, minced
• 1 tsp (5ml) black peppercorns, whole
• 1 tsp (5ml) ground sweet paprika
• 1/2 tsp (2.5ml) ground allspice
• 2 bay leaves
• 1 medium onion, halved
• Salt to taste
• Fresh parsley, chopped, for serving
• Sliced pickled cucumbers, for serving

Instructions

1. Rinse all smoked offal pieces thoroughly under cold water. Place in a large pot with the halved onion, bay leaves, and peppercorns. Cover with cold water and bring to a boil.
2. Skim off any foam, then reduce to a low simmer. Cook uncovered for 2.5–3 hours until all pieces are very tender when pierced with a knife.
3. Remove the offal and reserve 250ml (1 cup) of the strained cooking broth. Allow the offal to cool slightly until handle-able.
4. Peel the tongue. Finely dice or shred all the cooked offal pieces and skin into small, even pieces. Discard bones.
5. Mix the shredded meat with garlic, paprika, allspice, and enough reserved broth to moisten — about 4–5 tbsp. Taste and adjust salt.
6. Pack firmly into a loaf pan lined with plastic wrap. Pour any remaining broth over the top. Fold over the plastic wrap and place a heavy weight on top.
7. Refrigerate for at least 8 hours or overnight until fully set and sliceable.
8. Unmold, slice thinly, and arrange on a platter with chopped parsley and pickled cucumbers.

Cook's Notes: The quality of smoked offal matters greatly — seek out a butcher who cold-smokes with beechwood. Svarz keeps refrigerated for up to 5 days. Serve with rakija (plum brandy) for an authentic Vojvodina experience.