Technology

The manufacture of Prleška tünka has the following phases:

1. SELECTION OF BASIC RAW MATERIAL

– pork leg, back, loins or neck
– hard pork bacon

2. MEAT SALTING

3. SMOKING AND THERMAL PROCESSING

4. PREPARATION OF MINCED LARDE

5. MATURING OF MEAT IN MINCED LARD

The meat must mature in minced lard for at least 30 days.

6. PACKING

Sales forms available on the market contain 60 % meat and 40 % lard or 70 % meat and 30 % lard.

Treatise

The Prleška Tünka Treatise
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