Tlačenka

This article does not cite any sources. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (January 2012) (Learn how and when to remove this template message)

Tlačenka

Tlačenka is the Czech and Slovak variety of similar to Polish salceson. Czech light-colored tlačenka is made in a number of types. It is generally bonded with brawn - thick pigskin and hock/trotters broth - with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices - marjoram, garlic, caraway, pepper, cloves, allspice, etc.). Another version - dark-colored tlačenka - is made with added blood.

This meat-related article is a stub. You can help Wikipedia by .

• v
• t

This Czech cuisine-related article is a stub. You can help Wikipedia by .

• v
• t

This Slovak cuisine-related article is a stub. You can help Wikipedia by .

• v
• t