We suggest that during your stay in Serbia you try stuffed bela vešalica in caul fat. Caul fat is usually the fat netting from a lamb, but it can also be from a pig. The function of caul fat is to keep the juices in, and cooked on a charcoal grill, it is a real specialty that will be reminiscent of the place for a long time.

Restaurants prepare the stuffing differently: some use mushrooms, while others kaymak.

This is the basic recipe.

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Ingredients (4 servings):

■ 1 kg boneless pork loin

■ pig’s caul fat

■ 100 g dry-cured meat

■ 100 g dry-cured bacon

■ cheese

■ 100 ml oil

■ salt and pepper

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Wash the meat, dry with kitchen towel, cut into fine steaks, and pound with a meat mallet…