Vazan – Easter
Easter breakfast in Istra

9 am-10 am – before the Holy Mass
boiled spaleta (half-dried pork shoulder-joint)
boiled bacon
boiled eggs, salt
green onions
pinca

Preparation:
Prepare half-dried pork shoulder-joint that has been dried for at least 100-140 days. First separate pork at the joint. Leg part needs to be salted and peppered before storing for some other occasion when its cut to the thin slices and fried on olive oil. Shake the pepper from the rest of meat and boil for about 40-50 minutes according to the size.

A) Cook the meat in boiling water. When its done leave it in the water to until it is cold. Take it out of the water while it’s still lukewarm and slightly sugar to get a golden crust.
B) Boiled bacon – boil meat from the lower part of neck where muscles have more gentle structure – it is slightly red, boil it al dente so it is transparent when you cut it to thin slices (after it cooled down). It goes delicious with shoulder-joint.
C) Boil the eggs – put them in cold water with a lot of onion skin. When water boils remove from fire and leave to cool down. This way the yolks remain juicy and don’t turn blue.
D) Clean some green onions and serve with salt.
E) Pinca is sweet bread aromatized with fruit soaked in fruit brandy.

PS In some parts of Istra it is common to serve boiled bacon, boiled sausages and cold lamb or kid roasted meat with pork shoulder-joint. Lamb or kid meat was usually served for lunch as a main course after fuži (kind of pastry) fried a la padela.