Tlačenka is the Czech and Slovak variety of head meat, similar to Polish salceson. It is a type of gelatinous head cheese made from various pork cuts and offal. Tlačenka consists of different pork cuts, mainly offal (such as tongue, heart, and liver), which are simmered with chopped-up trotters (pig’s feet). The mixture is then poured into pig’s intestines and allowed to cool until solid. Traditionally, tlačenka is shaped into long, large cylindrical tubes and served in thick slices, cold, with cubed onion and vinegar over. Fresh crispy bread is the best side to go with. This dish is served cold.