Tlačenka is the Czech and Slovak variety of head meat similar to Polishsalceson. 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 such as marjoram, garlic, caraway, pepper, cloves, and allspice). Another version, dark-colored tlačenka, is made with added blood.
Tlačenka
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tlačenka, this, article, does, cite, sources, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, january, 2012, learn, when, remove, this. This article does not cite any sources Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Tlacenka news newspapers books scholar JSTOR January 2012 Learn how and when to remove this template message Tlacenka is the Czech and Slovak variety of head meat similar to Polish salceson Czech light colored tlacenka 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 such as marjoram garlic caraway pepper cloves and allspice Another version dark colored tlacenka is made with added blood Tlacenka This meat related article is a stub You can help Wikipedia by expanding it vte This Czech cuisine related article is a stub You can help Wikipedia by expanding it vte This Slovak cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Tlacenka amp oldid 1121709612, wikipedia, wiki, book, books, library,
