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Speciality Czech and Slovak cooked meats
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Brawn meat - hydinová tlačenka
Sometimes called ‘headcheese’, brawn meat is an old Slovak delicacy made from meat, offal and a mixture of spices. Despite its English name, hydinová tlačenka does not contain any cheese, and its Slovak name is derived from the verb tlačiť, which means to press. Once cooked, the ingredients are ground and pressed, and left to set over night. The finished product is a meat-based jelly, served as a snack or as part of a main meal.
Traditional Slovak sausage - klobása
Eaten in Slovakia since the early 19th century, klobása is a typical Slovak meat delicacy made from pork meat and a mixture of spices. A Slovak favourite, klobása is often eaten as a light meal or tatsy late night snack.
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