Zabela, zaseka

In Međimurje it is called zabela and in Gorenjska zaseka. It is an excellent supplement or substitute for the usual lard. Also, roasted and dried meat as well as sausages can be successfully preserved in it. A simple recipe was presented that can be applied throughout the year and in the most modest technical and technological conditions of the city, family kitchen.

Preparation steps

Wash fresh rib bacon and place it unpeeled in a baking dish. Drizzle with one deciliter of white wine or aqua wells. Cover the pan with metal foil or a lid and bake for 2 hours at 180 degrees Celsius. Then, leave the bowl with the uncooked bacon uncovered to cool, until tomorrow, on the concrete in the pantry.
The next day, in the morning, separate the skin from the bacon with a sharp knife and cut it into a piece the size of a sugar cube and grind it in a meat slicer through the grate number 3, with the occasional addition of garlic cloves. Add salt to the mass, pepper, mix nicely and fill tightly into clean glass jars. Pour a thick layer of clean lard on top of each bowl and close well with lids.

Serving

The mince is used to prepare toppings for pasta, boiled potatoes, hunting dumplings or as a supplement to lard. It can also be used for coating bread, as a side dish with cold appetizers of dried meat and cheese.

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Rosa Cooking