Salted pork cuts preserved under melted lard in a wooden tub. In Prlekija the pork was salted, smoked and packed under lard in a tünka so it kept through the year without any cold storage.
It is cured pork stored submerged in fat at cellar temperature for months — an anaerobic store, which is the classic botulism setting, and the cure and the cold cellar are what make the traditional version work.
What goes into it
- pork cuts — belly, ribs, shoulder
- coarse salt
- rendered lard, in quantity
- a wooden tünka tub
How it is made
The cuts are salted for two to three weeks at the winter slaughter and lightly smoked, then packed into the wooden tub and covered completely with melted lard, which sets solid and seals them from air. The tub is kept in a cold cellar and pieces are lifted out through the year as needed.
How long it takes: weeks to cure, then stored under lard for a year
How it is eaten
Lifted from the lard and fried, or cut into bean and cabbage stews.
History
In Prlekija pork was salted, smoked and packed under lard in a wooden tünka so it kept through the year without cold storage.
Frequently asked questions
What is Prleška tünka?
Prleška tünka is a charcuterie & cured from Slovenia: salted pork cuts preserved under melted lard in a wooden tub. In Prlekija pork was salted, smoked and packed under lard in a wooden tünka so it kept through the year without cold storage.
How is Prleška tünka made?
The cuts are salted for two to three weeks at the winter slaughter and lightly smoked, then packed into the wooden tub and covered completely with melted lard, which sets solid and seals them from air. The tub is kept in a cold cellar and pieces are lifted out through the year as needed. It takes weeks to cure, then stored under lard for a year.
Can I make Prleška tünka at home?
No, and the atlas gives no method for it. It is cured pork stored submerged in fat at cellar temperature for months — an anaerobic store, which is the classic botulism setting, and the cure and the cold cellar are what make the traditional version work.
What goes into Prleška tünka?
Pork cuts — belly, ribs, shoulder, coarse salt, rendered lard, in quantity, a wooden tünka tub.
How is Prleška tünka eaten?
Lifted from the lard and fried, or cut into bean and cabbage stews.
