Bujta repa (sour turnip hot pot or pork with pickled grated turnips) is aSlovene national dish. It was mostly made inPrekmurje, the northeastern part ofSlovenia. The expressionbujta comes from the verb formbujti (to kill). The dish was originally relished in winter atpig slaughter orkoline.[1][2]
It was prepared from fatty parts of thepig's head, neck, and skin, and sourturnips. Bujta repa needed to be fatty and well-larded. There was a rule that no steam should be seen rising from the dish. The colder the greasier, they believed. Now this custom is out of practice since lesslard is used.[3]