10 cudownych miast w Europie, które turyści pomijają
Podczas gdy wiele wspaniałych miast Europy pozostaje przyćmionych przez ich bardziej znane odpowiedniki, jest to skarbnica zaczarowanych miasteczek. Od artystycznego uroku…
In continental Croatia, špek (also called slanina) is the beloved smoked bacon or pork fat that flavors many hearty dishes. This slab of cured pork belly or back fat is salt-cured and cold-smoked over wood, giving it a deep smoky aroma and rich taste. Compared to panceta, špek has a firmer texture and more pronounced smoke. You might find slabs of špek hanging in village kitchens alongside sausages and ham – a fixture of regions like Slavonia, Lika, and Međimurje where winters are long.
Špek is more than just an ingredient – it is comfort food. An old saying in Dalmatia even blesses gatherings with “fish, almonds, and panceta on the table,” capturing its importance. In many rural homes, a simple meal of fried potatoes tossed with sautéed špek and onions exemplifies peasant cooking at its best: humble, filling, and deeply satisfying. Cabbage rolls (sarma) and stews likewise begin with špek: crispy pieces are fried first, imparting a smoky-salty base to the dish. In Serbia and Croatia, one classic breakfast is špek i jaja, where shards of smoked bacon are fried up and mixed with scrambled eggs or served alongside them, often with a side of bread or polenta.
Though hearty and rustic, Croatian špek has found its way into modern cuisine as well. You may see chefs crisp it and use the drippings to finish vegetables or garnish salads for an umami kick. At its core, špek embodies the rustic heart of continental Croatian cuisine. It carries a whiff of burning oak and a hint of history. Far beyond a mere “smoked bacon,” in Croatia it is an icon of countryside cooking – humble, smoky comfort food passed down through generations. Each time špek sizzles in a pan, it signals warmth, community, and the simple joy of a good meal.
4
porcje5
protokół15
protokół540
kalorieThis quick recipe shows how to prepare continental Croatian špek for use in various dishes. Chop the cured bacon into small pieces and fry it over medium heat until the fat renders and the edges turn crisp (about 5–10 minutes). The result is crispy, smoky bacon bits and a skillet full of flavorful fat. Use these bits as a topping (sprinkle them over salads, scrambled eggs, or white bean soup) or stir them into sautéed vegetables or pasta as a savory base. In just a few minutes, the rendered fat and bacon bits will transform a simple meal, adding a deep smoky note that is intensely satisfying. A little špek goes a long way toward making any dish taste heartily Croatian.
200g smoked špek (slanina or slab bacon) – thick, salt-cured strips from continental Croatia. If unavailable, use smoked pancetta or thick bacon.
1 łyżka oleju roślinnego – optional; špek renders its own fat, but use oil if the pan is very dry.
1 średnia cebula, posiekana – classic pairing for “špek i luk” (bacon and onions); adds sweetness.
2–4 eggs – optional; for a simple meal with fried or scrambled eggs mixed into or served on the side.
Fresh parsley or chives – chopped, for garnish and freshness.
Świeżo zmielony czarny pieprz – do smaku.
Cut the Špek: Slice the smoked špek into small cubes or strips (about 1 cm pieces). Thinner pieces will cook faster and crisper.
Cook the Špek: Heat a heavy skillet over medium heat. Add the oil if using, then the špek pieces. Fry for about 5–7 minutes, stirring occasionally, until the fat is sizzling and the špek begins to brown.
Add Onion: Add the chopped onion to the skillet. Sauté together for another 5 minutes, until the onion is translucent and soft and the špek is crispy at the edges.
(Optional) Add Eggs: If using eggs, push the špek–onion mixture to one side of the pan. Crack the eggs into the other side and cook them sunny-side up or scramble them. Once the eggs are nearly done, mix everything together gently so each bite has both egg and bacon.
Season and Serve: Sprinkle black pepper and chopped parsley or chives on top. Serve the špek mixture hot. It can be eaten on its own with eggs (breakfast style) or incorporated into other dishes (for example, spoon it over steaming polenta or toss it into a stew or salad).
| Kalorie | 540 |
| Węglowodany | 0g |
| Białko | 37g |
| Tłuszcz | 42g |
| Błonnik | 0g |
| Sód | 1500mg |
| Alergeny | Nic |
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