Međimurje meat from tiblica

Međimurje meat from tiblica

This delicacy is a reminder of the old days and mostly forgotten ways of storing foodstuffs. While Dalmatian people prolonged the storage life of meat by drying it in bura (wind), people from Međimurje found their own recipe to keep thermally processed meat in a wooden container with lard, called “tiblica”. Meat from tiblica (“Meso ‘z tiblice) soon became a favourite treat and an integral part of Croatian national cuisine and has, to this day, remained the most popular gastronomic specialty in Međimurje. It is produced from two ingredients: salted, smoked and thermally processed pieces of pork meat, immersed into lard, so-called “slanine” (bacon) Međimurje’s meat from tiblica (Međimursko meso ‘z tiblice) protected by a Protected Geographical Indication, is produced by placing the meat into “slanine”, followed by joint maturation of at least 45 days.