Spreads
Zaseka
Slovenian Littoral, Slovenia
Bacon and pork fat minced with garlic and salt into a coarse, spreadable lard eaten on black bread with raw onion.
Original eatfuls sticker artwork
What it is
A closer look at Zaseka.
Bacon and pork fat minced with garlic and salt into a coarse, spreadable lard eaten on black bread with raw onion.
What to look for
Know it when you find it.
It should be flecked pink with meat rather than plain white fat. A standard offering with wine in a Karst osmica.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Zaseka.
Names around the table
One food, more than one name.
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Morocco
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Netherlands
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Thick dark syrup made from apple juice, similar to apple butter but thinner, used on bread, pancakes, and in cooking.
Russia
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Roasted eggplant mashed with sweet pepper, tomato and onion into a smoky spread; Soviet cookbooks called it poor man's caviar.
Cyprus
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Carob pods boiled down into a dark, treacly syrup once called the island's black gold, poured over anari and bread.
Switzerland
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A dark, salty yeast-extract spread with a faintly sweeter, less bitter profile than its British relatives, scraped onto buttered bread.
Lyon, France
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Lyonnaise herbed fresh cheese spread, traditionally eaten with bread.