An Ode to the Slavink
You can quickly win everyone over with an expensive cut of meat or an elaborate preparation, but sometimes it’s a simple, humble product you’re actually craving most. Right? That’s why today we’re paying tribute to one of the most underrated cuts of meat: the slavink.
Tender, seasoned ground pork, wrapped entirely in fatty bacon. Unless you’re a vegetarian, there’s no reason not to go completely crazy for this meaty treat. Yet I’ve never eaten at someone’s house and been served a slavink. Conversely, I never make a slavink when I have guests over either—but why not, actually?
Slavink in the Spotlight
The slavink seems to have been relegated to something we eat on Tuesdays as part of an AVG meal. Something you buy when your boyfriend or girlfriend is out and you want to eat in front of the TV behind closed curtains. Come on, guys, give the slavink the stage it deserves. A good slavink from the butcher (or homemade, if you really want to impress) is surely something you want to share with everyone?
Mmm, That Salty Exterior
I’m genuinely willing to take the agonizingly long cooking time required to fry a slavink properly in stride. The inside has to be completely cooked through because, well, pork. Meanwhile, the outside mustn’t burn, so the heat can’t be too high. Personally, I like the outside to get really dark. The best part of the slavink is surely the crispy, salty exterior in every bite? As soon as that first bite is in my mouth, I’ve already forgotten the long cooking time.
Also read:
- If You Hate Bits in Your Food
- Food Vocabulary: Enough with the Avocado-ing
- Shaving Cheese Is a Delicate Matter
