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Meat from Slovenia
Prleška tünka is cured pork that is dry-heated and smoked, then laid in alternate layers with salted, minced, heat-treated back fat in a vessel called a tünka and matured there for at least 30 days. It is a boundary entry; the Slovenian ministry describes it as a preserved meat, a pasteurised meat product, and no source we found describes a microbial fermentation.
| Pork leg, loin, sirloin or neck | Without bone, skin or surface fat[eu-tunka-2010] |
| Curing salt2.4–2.8 % of the fresh meat weight | Holds NaNO2 at the permitted 0.5–0.6 %; brine injection is prohibited[eu-tunka-2010] |
| SugarUp to 0.5 % | [eu-tunka-2010] |
| Pepper, garlic, caraway and bay leaf | [eu-tunka-2010] |
| Hard back fat | Heat-treated, minced to pieces 6–8 mm across and seasoned[eu-tunka-2010] |
| Coarse salt for the minced lard2–2.4 % | Black pepper and garlic may be added[eu-tunka-2010] |
Total time across the recorded steps: 30 days
What changes: Curing salt and spices move evenly into the meat
Pepper, garlic, caraway and bay leaf may be added. Injecting brine is prohibited.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Prleška tünka is cured pork that is dry-heated and smoked, then laid in alternate layers with salted, minced, heat-treated back fat in a vessel called a tünka and matured there for at least 30 days. It is a boundary entry; the Slovenian ministry describes it as a preserved meat, a pasteurised meat product, and no source we found describes a microbial fermentation. Made in 5 steps over 30 days. The longest step, layer in the tünka and mature, takes at least 30 days (European Commission 2010) and runs at 4–12 °C (Društvo za promocijo in zaščito prleških dobr…). Salt is 2.4–2.8 % (European Commission 2010).
| Main step | at least 30 daysSet[eu-tunka-2010][mkgp2021][mkgp-spec2010] | Layer in the tünka and mature |
|---|---|---|
| Temperature | 4–12 °CSet[mkgp-spec2010] | Layer in the tünka and mature |
| Salt | 2.4–2.8 %Set[eu-tunka-2010][mkgp-spec2010] | Dry-cure the meat |
Prleška tünka keeps cooked, smoked meat under a seal of fat rather than drying raw meat. Its numbers are curing and storage limits, not a fermentation profile.
The specification caps storage at 12 °C in closed vessels or bags and requires packing in the area right after maturing to keep the product microbiologically safe. The meat is held under fat, and WHO says C. botulinum toxin forms in low-oxygen, lightly preserved foods, and that its spores can survive boiling for hours. So the 68 °C heating does not remove that risk, and the curing salt and cold storage must not be skipped.
Every number is labelled with how it is known. How this atlas is made
Records from 1487 show that tünka has been known in Prlekija for several centuries. Farmers began making it mainly to preserve meat through the year; they salted and smoked it and sank it (in dialect, tünkali) into lard. The large wooden vessel in which the farmer matured the meat was called the tünka, and the name has survived. It was registered as an EU PGI in 2010 (Reg. (EU) No 886/2010).
