Prlekija smoked pork preserved in lard (Prleška tünka)

1. Cut the pork neck into 5-6 cm cubes, rub them with the salt, crushed garlic and pepper, put them in a dish with the bay leaves, cover and cure in the fridge for 2-3 days, turning daily (if you can, cold-smoke them for 1-2 days afterwards).

2. Pat the cured meat dry with kitchen paper.

3. Melt the lard in a heavy-based pot, add the meat and cook it very gently, uncovered, for 1½-2 hours until completely tender and pale golden outside.

4. Pack the hot pieces tightly into a sterilised jar or earthenware pot and pour over the strained hot lard so they are completely covered.

5. Let it cool and mature in a cool place for at least a week (sealed under the lard, it keeps for months).

6. To serve, lift the meat out of the lard, slice it thinly and serve with rye bread and freshly grated horseradish.

Tip: Tünka is the treasure of pig-slaughter season in Prlekija, eastern Slovenia, once kept in earthenware tubs in the attic right through to summer. The tünka lard spread on bread is a delicacy too – serve it with a little onion and paprika.