Pihtije

The story

Pihtije is Serbian pork aspic: pig's feet, hocks and other cuts rich in connective tissue, simmered for hours until the meat slips off the bone, then set in their own broth. The meat is first boiled for no more than ten minutes, the water is changed, and vegetables and spices go in for the long cooking. The meat and strained stock are poured into shallow bowls and left somewhere cold, in the refrigerator or, in cold weather, out on the terrace, until the broth turns to jelly. Good pihtije, it is said, cut like glass. The dish also has a place in the church calendar. According to tradition, Večernje novosti reports, pihtije are made on Krstovdan, a strict fast day, and eaten the next day at Bogojavljenje, the Epiphany, which the Serbian Orthodox Church marks on January 19; in 2027 that is a Tuesday. The paper also calls them indispensable at the slava of St. John. Pihtije are served in neat cubes, sprinkled with garlic and paprika, as an appetizer at slavas and other celebrations, usually with cold rakija, sauerkraut and pickled vegetables. Start them two days before you plan to serve them: one day to simmer and strain, one night to set.