Čvarci

Čvarci are a type of pork rind popular in the Balkans, particularly in Serbia, Croatia, Bosnia and Herzegovina, and North Macedonia. They are made by rendering pig fat. During the process of rendering, the remaining solids are pressed, and the resulting product is the crunchy, savory snack known as čvarci.

The production of čvarci is a traditional process, often undertaken during the winter months after pig slaughters. The rendering process involves slowly cooking pieces of pork fat, typically back fat, until the fat is melted away. As the fat renders, the remaining solids shrink and become browned and crispy. These solids are then pressed to remove any remaining fat.

Čvarci are typically seasoned with salt, and sometimes other spices such as paprika or garlic. They are eaten as a snack or appetizer, often served with bread, onions, and ajvar. The texture can vary from crunchy to slightly chewy, depending on the specific preparation and degree of pressing. Regional variations exist, with some areas preferring larger pieces and others smaller, more finely rendered pieces. The quality of čvarci is often judged by their crispness, color, and fat content.