Meso medular de tiblice

This Croatian specialty hailing from Međimurje emerged as a clever way to preserve meat. Top-quality pork cuts are first salted, then either cooked or baked, and lastly dunked in lard seasoned with bay leaves and peppercorns. Prepared in that way, the meat was traditionally preserved in a wooden firkin called tiblica, hence the name, though today enamel-coated metal barrels are often used instead. Meso 'z tiblice is typically enjoyed in thick slices, and it is traditionally served as a cold appetizer, sided with peppery lard spread over country-style sourdough bread.