Čvarci

Čvarci are a cherished snack in Eastern Europe, celebrated for their crispy, savory appeal. Imagine pork rinds, but with a rustic flair. These pork "crisps" are crafted by rendering fat from lard and hold a prominent place in the cuisines of Serbia, Croatia, Slovenia, and Ukraine. While they are often homemade, čvarci are also available at farmers' markets and supermarkets in larger cities.

Creating čvarci is somewhat of an artisanal process. It begins with melting lard and gradually frying it until the fat melts away, leaving crispy bits of pork behind. To enhance the flavor, ingredients like milk, onion, garlic, and salt are frequently added. Some variations even include pieces of pork skin or fat.

A distinctive variety called duvan čvarci hails from Western Serbia. This type undergoes an extended frying process that removes all the fat, resulting in delicate, fibrous pieces resembling finely chopped tobacco. In certain regions, the fat extraction is accelerated by pressing the čvarci in a potato press.

Traditionally, čvarci are a winter delight. They are ideal for snacking and pair perfectly with a glass of rakija (a type of fruit brandy). You can also incorporate them into recipes like proja (a type of cornbread) or enjoy them with bread and onions. And if you're enjoying a beer, čvarci make an excellent companion. They even make their way into various pastry recipes.