Prleška Tünka

Introduction to Prleška Tünka

The Prleška Tünka is a traditional dish from the Prlekija region in Slovenia. It is a unique preserved meat delicacy made by submerging various cuts of meat in Zaseka, a type of seasoned lard. This technique not only enhances the flavor of the meat but also serves as a preservation method, extending its shelf life without refrigeration, a technique that was especially valuable before the advent of modern preservation methods.

Historically, the Prleška Tünka has been an essential part of Slovene culinary heritage, particularly in rural areas where self-sufficient farming was the norm. The Ljubljana-based ethnologist Janez Bogataj highlights its importance during the winter months when fresh meat was scarce. Today, it continues to be a beloved part of cultural heritage festivals and family gatherings.

Ingredients

• Pork Belly - 2 kg
• Pork Liver - 1 kg
• Pork Neck - 1 kg
• Pork Back Fat - 500g
• Salt - 100g
• Black Pepper - 40g
• Bay Leaves - 5 leaves
• Garlic - 5 cloves
• Paprika - 50g
• Lard - 1 kg

Preparation Instructions

Preparing the Meat

Begin with the pork belly, pork liver, and pork neck. Clean and remove any excess fat or bone. Cut each into large but manageable pieces for curing. The pork back fat should be diced into small cubes, as this will be integral for the Zaseka.

Seasoning Process

The key to a great Prleška Tünka is the seasoning. Coat the meat pieces thoroughly with salt, black pepper, paprika, and crushed garlic. Place the seasoned meat in a large bowl or basin and tuck bay leaves between the pieces to infuse more aroma.

Cover the bowl with a kitchen towel and let it sit in a cool, dry place for about 24 hours. This process will allow the flavors to penetrate the meat thoroughly.

Cooking Process

Preparing the Zaseka

While the meat cures, prepare the Zaseka. Render the pork back fat in a large pot over low heat until it releases grease, then add the lard. Stir until fully melted, creating a smooth mixture.

Cooking the Meat

Once the meat has rested for 24 hours, it is time to cook it. Heat a large pot over medium heat, and add the cured meat pieces. You may need to do this in batches. Brown the meat thoroughly on all sides, ensuring a deep caramelized crust forms, which adds depth of flavor.

Preserving in Tünka

Once the meat has been seared, immerse each piece in the prepared Zaseka. Ensure the meat is fully submerged. Traditionally, this is done in earthenware pots to maintain authenticity and flavor, but any airtight container will suffice. Seal the container tightly.

Store the submerged meat in a cool, dark place. The curing and preserving process should last at least one month before it is ready for consumption, allowing full flavor development. For optimal results, check the consistency and smell periodically to ensure the preservation process is proceeding correctly.

Serving Suggestions

Once your Prleška Tünka is ready, it can be enjoyed in various ways. Traditionally, it is served with sourdough bread and pickles to cut through the richness of the meat. It can also accompany a variety of traditional Slovenian side dishes such as boiled potatoes or fresh seasonal vegetables.

Consider serving it as part of a larger Slovenian feast, pairing it with local wines or homemade spirits to celebrate its heritage fully.

Cooking Time

Although the preservation process takes several weeks, the cooking time can be managed according to your schedule, with active preparation and cooking requiring roughly 3 hours.