Description
The Prleska Tünka PGI consists of pork meat and finely minced lard, spiced and conserved.
Production Area
The production area of Prleska Tünka PGI covers the Prlekija area, in region Pomurska.
Production Method
The meat includes thigh, back, loin or neck of the pig, whilst the lard is from the hard type obtained by the back. The meat pieces are salt using 2.4-2.8% of the fresh meats' total, without adding salt brine (which is forbidden). In addition to salt, pepper, garlic, cumin and bay can be added. After salting, the meat is dried by means of hot air and smoke. Meanwhile, the lard has to be heated before being minced. The size of lard grains has to reach 6-8 mm, and than they are flavoured with salt and possibly black pepper and garlic. The meat and the lard are put in containers, the tünka, for at least 30 days to season: alternate layers are made - the first and the last layers consist of lard - with particular attention to make that the meat slices will not stick with each other.
Appearance and Flavour
The flesh of Prleska Tünka PGI is light pink in colour and without stripes, whilst the lard is white-cream in colour, soft and spreadable. The flavour is of salted and smoked meat characterised by the peculiar taste of lard.
History
The history of Prleska Tünka PGI is ancient and goes back to the 15th century. In 1487, the first documents confirmed the existence of the traditional wood containers, the tünka, in many lands of the Prlekija area. These containers were usually used to store the meat that was produced here in high amounts, as the area was ideal for pig breeding. It seems that already in the 18th century the Prleska Tünka had become a local speciality, and its production technique was faithfully passed on from generation to generation keeping unchanged its reputation, which has been confirmed over time by the many prizes won in many competitions.
Gastronomy
Prleska Tünka PGI has to be stored in containers or bags at a low temperature, lower than 12°C. It is consumed as a snack or as a true traditional Slovenian dish when accompanied by pumpernickel bread and spread with lard and gherkins.
Marketing
The product is sold as Prleska Tünka PGI, and the meat used is written on the label (snita for the back and loan, sijak for the neck). It is packed in controlled or modified atmosphere, in packs with a variable weight, with proportions of meat and lard of 60:40 or 70:30.
Distinctive Features
Prleska Tünka PGI has unique taste due to the combination of spiced and minced lard with smoked and seasoned meat, with the right level of salt.
