Welcome to the Atlas Obscura Community discussion of Hriatô. Ask questions or share tips, experiences, pictures, or general comments with the community. For the story behind this food, check out the Atlas Obscura entry:

As a Slovak I’m very glad something from our region (albeit not strictly mine) has made it to this site!

Just a slight corrective note though - the majority of our bacon, definitely the kind that gets made into foods like this is the white, fatty kind, much like ukrainian сало although usually smoked - this means it really doesn’t need to be fried in a dollop of lard - just throw it on the pan and watch it release delicious bacon grease!