Serbia: Head cheese in Serbia is called švargla, and it is particularly popular in the northern part of Serbia, Vojvodina. While each village has its own special recipe, with particular seasoning or special cuts of meat added, the basic švargla is made with pig's tongue, heart, kidneys, skin and meat from the head. The meat is seasoned with paprika, salt, black pepper and garlic. The preparation consists of boiling the ingredients, filling the pig's stomach with them, and boiling the whole filled stomach again. Once the boiling is done, švargla is then pressed under weight, and smoked for several days.