FROM ISTRA Zarebnjak, ombolo or žlomprt

Pork thick neck is commonly known as zarebnjak, ombolo or žlomprt. The meat is separated from the bone in one piece and rubbed with salt, ground pepper and finely crumbled laurel leaves before being left to dry for two to three weeks. It is served in thin slices as a cold meat, cooked on the grill or sautéed with olive oil.