tlačenka

{{Short description|Czech and Slovak meat dish with brawn}}

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File:Tlačenka světlá.jpg

Tlačenka is the Czech and Slovak variety of head cheese similar to Polish salceson. Czech light-colored tlačenka is made in a number of types. It is generally bonded with brawn—thick pigskin and hock/trotters broth—with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices such as marjoram, garlic, caraway, pepper, cloves, and allspice). Another version, dark-colored tlačenka, is made with added blood.

It is served with raw onions, rye bread, vinegar,{{Cite web|title=Czech head cheese (Tlačenka) |website=TasteAtlas |url=https://www.tasteatlas.com/tlacenka |access-date=24 October 2024}} mustard or smoked sausages.{{Cite web |last=lubos |date=21 January 2010 |title=Pressed Meat (Tlačenka) |url=https://www.slovakcooking.com/2010/recipes/pressed-meat-tlacenka/ |access-date=24 October 2024 |website=Slovak Cooking}}