Pressed head cheese sliced and doused in vinegar with raw onion.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Made at the vepřové hody pig feast from head meat and offal set in aspic, and eaten cold in Czech pubs.
Tlačenka is a charcuterie & cured from Czechia: pressed head cheese sliced and doused in vinegar with raw onion. Made at the vepřové hody pig feast from head meat and offal set in aspic, and eaten cold in Czech pubs.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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