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HERZEGOVINA’S TRADITIONAL SPECIALTY: PODROBAC (ZATOP)

When you find yourself surrounded by the uniqueness of the Herzegovinian landscape, touched by the mystical beauty of karst and moonlike sceneries, one thing you will surely remember is the region’s distinctive gastronomic offer.

HERZEGOVINA’S TRADITIONAL SPECIALTY: PODROBAC (ZATOP)
Among the traditional Herzegovinian recipes that once graced the tables of ancestors, a particularly famous specialty stands out – podrobac, also known as zatop.
Podrobac is made from carefully cleaned and prepared offal. The offal is salted well and boiled, with salt being the main seasoning, while other spices are rarely added. Once boiled and cooled, the meat is finely chopped. In a pot, suet is melted, and the chopped offal is added, cooking over high heat for about 15 minutes while stirring frequently. The suet fat should fully cover the offal.
The hot mixture is then poured into prepared molds and left to set for two days. Once firm, it is removed from the molds, tied with string in cross-shapes, and hung above smoke to dry. Smoking lasts around 20 days (or longer) to give a mild smoky flavor. Afterward, podrobac is stored in drafty spaces.
Zatop can be enjoyed both cold and warm, making it a unique delicacy of Herzegovina’s culinary heritage.
Source: Hercegovina Promo
#gastronomija, #Tradicija, #vidiSrpsku, #Hercegovina, #hrana, #trpezama, #podrobac, #zatop
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