Episode #68 - Krvavice | Slovenian Blood sausages are sausages filled with pork meat, pork blood, barley, buckwheat porridge and millet. Krvavice are traditionally served with kislo zelje (sauerkraut) and tenstan krompir (sauteed potatoes with onions). This dish is enjoyed during 'koline'.

Koline is an old tradition that is deeply rooted in our Slovenian culture that serves various purposes. Not only does it play an important part on our culinary side, it is also important on the social aspect. It brings families and people together to work and share with each other, before enjoying the fruits of their labour.

This event involves slaughtering a pig and the important practice of utilizing the entire pig, which demonstrates respect for the animal. The pig is first slaughtered, cleaned and butchered to be used in various traditional Slovenian foods such as; krvavice (blood sausages), salama, pečenice (pork sausages), ocvirki (pork crackling), šunka (ham) etc..

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