Rescued from oblivion with great pains, the gastronomy of Slavonia-Baranja is now refined by the breeds of cattle that a hundred or more years ago were the trademark of the domestic part of the local animal kingdom. You can read more about how the top black Slavonian pig or fajferica was created here. In the next few lines, find out where to find and try cured meats and other delicacies made from her organically grown, homemade meat. The restaurant "Crna svinja" in the country club Terra Negra in Čepin, not far from Osijek, stands out in the first place. Located in the location where the fajferica was born a little more than a century ago, the club and restaurant are a kind of homage to a very important fact for Slavonia-Baranja agro-history and gastronomy. In a luxurious environment, you can taste a number of black pig specialties, as well as interesting, mostly meat combinations inspired by contemporary world gastronomy.

Fajferica-based dishes also stand out on the menus of "Baranjska kuća" and "Josić", the restaurant flagships of Baranja already mentioned here. In an arrangement and ambience similar to that of Terra Negra, you can taste them in Osijek's restaurant and wine bar "Lumiere", as well as in "Zimska luka", the restaurant of the hotel "Osijek". If you are thinking about trying this meat product in cured meat form, or even trying your hand at preparing it, be sure to visit "Đakovo Delikatese", a store of products made from black Slavonian pig and venison. Btw, don't be fooled by the name - the origin is from Đakovo, but the shop is located in the heart of Osijek.