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Meat from Slovenia
Šebreljski želodec is a flat, dried pork sausage from the Idrija and Cerkno hills of western Slovenia. Minced pork and hard bacon with salt, garlic, pepper and sugar fill a pig's bladder or a beef rectum, which is drained and pressed, cold-smoked for up to two days and then dried at 10–15 °C for three to five months. No nitrite or nitrate is used.
| Pork from the thigh, shoulder, neck and back75–80 % of the filling | Minced into 8–10 mm pieces; from pigs of at least 115 kg live weight[eu-sebrelje-2011] |
| Hard bacon from the thigh, shoulder and back20–25 % of the filling | Cut into 6–8 mm pieces[eu-sebrelje-2011] |
| Sea salt2.4–2.5 % | [eu-sebrelje-2011] |
| Garlicabout 1 % | [eu-sebrelje-2011] |
| Pepper0.1–0.35 % | [eu-sebrelje-2011] |
| Sugar0.5 % of the filling weight | [eu-sebrelje-2011] |
| Starter | optional in a home recipe adapted from the PGI product, which adds a T-SPX starter culture |
Total time across the recorded steps: 3.4 months – 5.4 months
What changes: Pork is minced and hard bacon is cut into small cubes
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
Šebreljski želodec is a flat, dried pork sausage from the Idrija and Cerkno hills of western Slovenia. Minced pork and hard bacon with salt, garlic, pepper and sugar fill a pig's bladder or a beef rectum, which is drained and pressed, cold-smoked for up to two days and then dried at 10–15 °C for three to five months. No nitrite or nitrate is used. Made in 6 steps over 3.4 months – 5.4 months. The longest step, dry and mature, takes 3–5 months (European Commission 2011) and runs at 10–15 °C (European Commission 2011). Salt is 2.4–2.5 % (European Commission 2011).
| Main step | 3–5 monthsSet[eu-sebrelje-2011] | Dry and mature |
|---|---|---|
| Temperature | 10–15 °CSet[eu-sebrelje-2011] | Dry and mature |
| Salt | 2.4–2.5 %Set[eu-sebrelje-2011] | Season with salt, garlic, pepper and sugar |
Šebreljski želodec is pressed flat and cold-smoked before its long drying, and it is made with no nitrite or nitrate. Zgornjesavinjski želodec, from the Upper Savinja valley, is not smoked and is covered with a grey-brown Penicillium mould.
The specification allows no nitrites, nitrates or other additives. It sets salt at 2.4–2.5 %, cold smoking for up to two days, and drying at 10–15 °C and 60–80 % relative humidity for three to five months (at least 100 days in an air-conditioned room). Nitrite protects against food poisoning, so this raw pork sausage has one barrier fewer. These figures describe a controlled make, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled. The US CDC says curing, drying or smoking alone does not reliably kill Trichinella worms.
Every number is labelled with how it is known. How this atlas is made
Few written records exist; a survey of older people in the area confirmed the long tradition. Slovenia's rulebook on the geographical indication was issued on 5 December 2003 and published in Uradni list RS 124/2003. The name was entered in the EU register as a PGI by Commission Implementing Regulation (EU) No 1155/2011 of 10 November 2011.
