Recipe

Chop the meat from a pig's head, skin, ear, tongue and heart, add salt, pepper, paprika and garlic (and a little blood if you want to). Then fill the pig's stomach with the mixture and add bay leaves, pepper, marjoram and thyme. Press the cooked sausage under a board (leave something heavy on the board) for 2 days. Prick with a needle occasionally.

You can eat it fresh or whiff 5-6 times (keep the svargl in a cool place).