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Meat from Slovenia
Zgornjesavinjski želodec is an air-dried pork sausage from the Upper Savinja valley. Minced thigh and shoulder with back fat, garlic, salt, pepper and sugar fill a pig's stomach or bladder, which is drained, pressed flat between boards and dried for at least three months while a grey-brown Penicillium mould grows on it. No nitrite or nitrate is used.
| Pork thigh and shoulderat least 75 % | Minced into 8–10 mm pieces[eu-zgs-2011][eu-zgs-2015] |
| Firm back fatat most 25 % | Cut into 6–8 mm pieces[eu-zgs-2015][eu-zgs-2011] |
| Garlic1–2 % cloves and 4–6 % garlic liquor, by weight of the filling | [eu-zgs-2011] |
| Salt, pepper and sugar | Salt in the finished product below 7 %[eu-zgs-2011] |
| Starter | spontaneous |
Total time across the recorded steps: 3.2 months – 3.3 months
What changes: Thigh and shoulder are minced and back fat is cut into 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
Zgornjesavinjski želodec is an air-dried pork sausage from the Upper Savinja valley. Minced thigh and shoulder with back fat, garlic, salt, pepper and sugar fill a pig's stomach or bladder, which is drained, pressed flat between boards and dried for at least three months while a grey-brown Penicillium mould grows on it. No nitrite or nitrate is used. Made in 6 steps over 3.2 months – 3.3 months. The longest step, dry and mature on shelves, takes at least 3 months (European Commission 2015) and runs at 6–16 °C (European Commission 2015). Natural greyish-brown surface mould of the genus Penicillium does most of the fermenting.
| Main step | at least 3 monthsSet[eu-zgs-2015] | Dry and mature on shelves |
|---|---|---|
| Temperature | 6–16 °CSet[eu-zgs-2015] | Dry and mature on shelves |
Zgornjesavinjski želodec is not smoked. It carries garlic and garlic liquor and ripens under a natural Penicillium mould, unlike the cold-smoked Šebreljski želodec.
No nitrite, nitrate or other additives are allowed. The product loses at least 40 % of its weight in drying and is stored at no more than 8 °C. Its salt must stay under 7 %, which is a ceiling and not a safe minimum, and the summaries read here give no amount to add. This is raw pork that is never cooked, and without nitrite the process depends on salt, cold and drying. CDC says improperly preserved homemade foods are common sources of botulism, and that curing, drying or smoking alone does not reliably kill Trichinella worms in pork. A home copy of these steps is not covered by the specification.
Every number is labelled with how it is known. How this atlas is made
A ceremonial food for weddings and the Easter blessing; a handwritten recipe from about 1930 survives from the Logar farm. Registered as a PGI by Commission Implementing Regulation (EU) No 1154/2011 of 10 November 2011; non-minor amendments to the specification were approved by Implementing Regulation (EU) 2015/1595 of 21 September 2015.
