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Please watch the short video below and answer the following question. Do you think this dish should receive the label Protected Designation of Origin (PDO), like Gorgonzola?
According to Wikipedia PDO aims to "protect the reputation of the regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavour".
You might not know what the substance in the pot is. The floating brown cubes you see are čvarci, or cracklings in English. My Longman dictionary says a crackling is "the hard skin on a piece of pig meat when it has been cooked for a long time". Please note that this is the British English definition. In American English cracklings exist in plural only: "pieces of skin, usually from a pig or chicken, that have been cooked in hot oil and are eaten cold".
In either case, it sounds disgusting. You would guess people are ashamed to admit that this dish is part of their cuisine. Not in the Balkans! On the contrary, Croats and Slovenes even argue about the origins of cracklings. Croatian entrepreneur Tomo Galević tried to get European permission to label cracklings as an authentic Croatian product, but he got the Slovenes in his way. According to Slovenian ethnologist Bogataj cracklings are being made "almost all over Europe, and especially in Central Europe. They differ only in preparation and thickness".
I don't care. Give the Croats their cracklings! Maybe you'll get the Bay of Piran in return.
According to Wikipedia PDO aims to "protect the reputation of the regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavour".
You might not know what the substance in the pot is. The floating brown cubes you see are čvarci, or cracklings in English. My Longman dictionary says a crackling is "the hard skin on a piece of pig meat when it has been cooked for a long time". Please note that this is the British English definition. In American English cracklings exist in plural only: "pieces of skin, usually from a pig or chicken, that have been cooked in hot oil and are eaten cold".
In either case, it sounds disgusting. You would guess people are ashamed to admit that this dish is part of their cuisine. Not in the Balkans! On the contrary, Croats and Slovenes even argue about the origins of cracklings. Croatian entrepreneur Tomo Galević tried to get European permission to label cracklings as an authentic Croatian product, but he got the Slovenes in his way. According to Slovenian ethnologist Bogataj cracklings are being made "almost all over Europe, and especially in Central Europe. They differ only in preparation and thickness".
I don't care. Give the Croats their cracklings! Maybe you'll get the Bay of Piran in return.
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