Don't mean it literally. Vasja invited last evening for a bite of liver he prepared from Krškopolje pig. This is a Slovenian autochtonous pig species, gaining on popularity. It wasn't appreciated till recently because of it's higher fat tissue rate compared to other more common, mass bred pig. If animals are given more land to move around this rate improves quite a bit. It's meat is excellent base for high value products like salami or dried ham-Kraški pršut (prosciutto). Especially if it is bred and raised locally like Dejan does it.
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| liver finely sliced... |
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| sauted with onion, garlic, salt and pepper, at the end some white wine in this case Malvasia was added...vigneron's liver |
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| Dejan made three types of salami from Krškopolje pig |
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| Vasja honored us with opening some older wine stock like this Chardonnay, which was surprisingly alive and of course salami shouldn't be missing |
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| and this wine made of air dried grapes, it lost the sweetness a bit, but still nice on the nose, smooth in mouth |
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| Krškopolje pig, with typical black and white pattern |
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