Dželadija

Dželadija or hladetina is a typical meat dish originating from the Croatian region of Lika. Pork parts such as legs, ears, tail, skin, and head are covered with cold water, then placed over a low fire. When the water starts to boil, the surface foam is removed, while seasonings such as salt and pepper are added to the pot. The pot is covered and the meat is left to cook slowly, from 3 to 4 hours. When the meat begins to separate from the bones, the soup is transferred to another pot while the bones are removed from the meat, skins, and cartilage. A bit later, the soup is once again combined with meat, skins, and cartilage, and the concoction is left to cool and develop a jelly-like consistency. Dželadija is always served cold, preferably with thick slices of bread or baked Lika potatoes on the side. In the past, this was a popular poor man’s meal, but nowadays it is rarely consumed.