Pohorska bunka is a traditional dried pork product from Slovenia, served in thin slices. It is made around the Pohorje mountains during the pig slaughter season.
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Ingredients
slices
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Method
Salting
Rub the pork pieces thoroughly with salt, then leave them to rest in a cool place for a week.
10 min
Cool resting
Keep them in a cool place for a week so the salt penetrates the meat.
10080 min
Brining
Make a spiced, chilled brine with garlic and black pepper, and steep the meat in it for two weeks.
20160 min
Smoking
Lightly smoke the meat in a beech wood smokehouse for two days.
2880 min
Drying
Dry it for four to five months in a cool, humid room at 4–6 °C until it dries out and matures. The long drying time is not included in the cooking time.
Serving
Slice it thinly and serve with pickled cucumber and fresh bread.
5 min
Estimated nutrition
Nutrient
Total (10 slices)
1 slices
Energy
2 450 kcal
245 kcal
Fat
189 g
19 g
of which saturates
65 g
6,5 g
Carbohydrates
0,0 g
0,0 g
Protein
174 g
17 g
Fibre
0,0 g
0,0 g
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten
For sensitive digestion: garlic, white bread (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: bükkfa forgács. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
