 Fragrant hardwood, such as hickory, beech, or cherry is allowed to smolder slowly in a pit below the hanging meat.This gives added flavor and color to the meat as well as serving to dry cure the pork.The traditional pig slaughter in Croatia as well as the neighboring Bosnia and Herzegovina, Slovenia and Serbia is a widespread practice that involves pig slaughtering, processing, and butchery of pig meat, and is observed by rural families, usually in late autumn.