Zabíjaka

Zabíjaka is a traditional Slovak and Czech dish, often referred to as a type of pork meatloaf or head cheese. Its preparation involves boiling pork heads and other less tender cuts of pork, such as trotters and ears, until the meat is very soft and easily separates from the bones. The cooked meat is then finely chopped or shredded.

Once the meat is prepared, it is mixed with spices, commonly including salt, black pepper, and garlic. Some recipes may also incorporate onions or marjoram. The mixture is then typically pressed into a loaf shape, often using the boiled pork skin as a casing to hold it together. This is achieved by placing the chopped meat within the skin and then folding and tying it securely.

The zabíjaka is then usually cooked again, either by simmering it in the broth it was boiled in or by baking it. This second cooking helps to meld the flavors and solidify the loaf. After cooling, the zabíjaka becomes firm and can be sliced and served cold. It is commonly enjoyed as a cold cut, often accompanied by bread, mustard, and horseradish. The texture can range from somewhat gelatinous due to the connective tissues to more solid depending on the proportion of meat to skin and fat. Zabíjaka is a hearty and flavorful dish, often associated with traditional slaughter feasts and family gatherings.