The Upper-Savinja Želodec - top dried meat speciality

The Upper-Savinja Želodec is a local dried meat specialty that has been produced in the Upper-Savinja Valley for centuries.

Production is traditional. Sliced pork meat from haunch and shoulder is grinded and mixed with diced bacon. The mixture is seasoned with sea salt, pepper and garlic water.

The well-mixed filling is then filled into pork bladders, sutured, drained and pressed for a few days, then dried in a wooden chamber gradually, which takes 4-5 months. Dried želodec is cut into thin slices and offered as cold cuts or appetizer. The locals eat it with home-baked brown bread and cider.