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Lana Mihajlović posted an update
Level:
Scoolinar
Today, I would like to introduce you to one of the traditional dishes of my country – duvan čvarci.
Duvan čvarci are a special version of pork cracklings that originate from Serbia and hold an important place in our culinary tradition. This specialty differs from classic cracklings not only in appearance but also in composition and texture, making it a true delicacy.
Unlike regular pork cracklings, duvan čvarci contain only about 10% fat, which contributes to their intense and rich flavor. Their distinctive feature is their appearance – after a long cooking and draining process, they are carefully pulled apart until they take on a fine, fibrous structure resembling shredded tobacco, which is how they got their name.
They are most commonly served as an appetizer, accompanied by cornbread, cheese, or sour milk. Due to the lengthy preparation process and the small final yield, they are considered a true delicacy.
This unique dish originates from western Serbia, particularly from the Užice region, and has been a part of our culinary heritage for centuries. Although they are popular throughout Serbia, they are especially associated with the city of Valjevo, where an annual festival is dedicated to this specialty – the Duvan Čvarci Festival.
Estevan Moreno, Mercedes Delgado de Miguel and 5 others11 Comments-
Level:
Scoolinar
Se ve delicioso! Gracias Lana por enseñarnos la gastronomía de tu país y por contárnos deralles y curiosidades. Se nota pasión en tus palabras 😉
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Level:
Scoolinar
Me encanta tu plato y me encantan tus explicaciones! Felicidades!
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Level:
Scoolinar
@Carmen Velasco Thank you ❤️
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Level:
Sous Chef
Y seguro que está riquísimo. Me encantaría probarlo. 😍
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Level:
Scoolinar
@Maloles Muñoz Definitely one of the Serbian delicacies that you must try ☺️
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Level:
Scoolinary Team
How interesting are the duvan čvarci!
They look like a kind of shredded pork crackling with a delicious texture. I can imagine them being addictive with cornbread and cheese. That long cooking and draining process to achieve such a fine texture reminds me of confit techniques or even making rillettes, but with a drier, crispier result. How do you control the temperature to keep it from overcooking and get it just right?
Thanks for sharing this with the community! 🫶🏻-
Level:
Scoolinar
@Sussan Estela Olaya To make duvan čvarci, a task that is neither easy nor quick, the fat must first be cut into cubes, with lean meat from the shoulder or ham added in a 1:1.5 ratio. A generous amount of water is also added, and the fire must not be too strong. The heat must be carefully regulated in advance, ensuring it is not too intense, while stirring constantly. This cooking process takes six, seven, or even eight hours.
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Level:
Scoolinary Team
@lanamihajlovic What an incredible level of dedication and patience duvan čvarci requires! That combination of fat and lean meat, slow-cooked for so many hours, must result in a truly unique texture and flavor. It’s admirable how this process highlights the essence of traditional cuisine.
Once again, thank you for sharing your tradition and showing us this amazing preparation.❤️
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Level:
Scoolinary Team
@lanamihajlovic OMG😍
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Level:
Scoolinary Team
This is pure gold! ✨ Thank you for sharing this gem from your culture (our culture as citizens of the world! 😊). The fibrous texture of duvan čvarci sounds absolutely fascinating—it’s incredible how a long cooking process can transform pork into something so unique. I’m curious, what do you think is the key to achieving the perfect texture? Is it more about the cooking time or the draining technique?
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Level:
Scoolinar
@Sol Damiani I like how you said it’s our culture as citizens of the world ❤️ The main key with duvan čvarci is patience 😁
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