Čvarci - traditional Serbian delicacy

Čvarci (cracklings) got the name from the process of making. Videlicet, their name is derived from the verb spoiling/melting – in Serbian „čvariti“, since they’re being made by bacon heating and melting. Grease was one of the main groceries for food preparations in past. It is no wonder that ingenious food innovator in the past discovered čvarci most probably by accident. While the grease is being boiled, one of the by-products is a matter that is actually an essence of the cracklings. Personally, I only know they are very delicious, how they are being made... Well, let us ask professionals:

Most of them agree that the most important thing is to cut the bacon into appropriate pieces, which must not be too big or too small. If the pieces are too big, all the fat will not be able to melt and when the fat is ready to be removed, more fat will remain in it. On the other hand, if the greaves are too small, you will reduce the quality of the fat. When cracklings are being cut, one should also pay attention to the temperature of the room where they are being cut, the lower the temperature, the better, and that is why we recommend that you get fingerless gloves and do it outside. If it’s cold outside use a glass of Rakija to warm yourself….and I am not kidding, that is the actual custom. After placing the bacon into the large vessel it is of the most important to stir. During the boiling sessions, you should add milk when the grease starts to foam. Thus, you prevent burnings, and the cracklings receive their typical texture and color.