Boiled pork · Standing counter
Porzina
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The word rebechin, Trieste's name for this kind of snack, comes from a dialect verb for nibbling, and the snack began as the mid-morning break of dock workers.
Pork neck (coppa) boiled in the buffet's cauldron (caldaia), sliced hot and served with sauerkraut, mustard and kren, or stuffed into a roll to eat at the counter.
Why it's made this way: It is one of the classic cauldron meats of Trieste's buffets, the standing-counter snack bars that reflect the city's Central European roots.
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Part of World of Street Food — 3422 dishes from 118 countries.
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