Tag: OPG Matulić

Pork fillet stuffed with ham and cheese


Pork fillet stuffed with ham and cheese

In continental Croatia, we fill the popular pork loin with ham and cheese and spiced it with our flavoured salt.

There is no salty dish that our gourmet sea salt does not make better. Here is a meat classic, which we prepare with flavoured salt.

Fillet or pork loin is the finest and most expensive part of pork, which is called pork steak precisely because of this quality.

Pork fillet is most often eaten in the form of medallions in a sauce, then stuffed, as we suggest today, or like beef wellington baked in puff pastry.

You can fill Lungić (as we call it in Croatia) with various varieties of vegetables and spreads, and we suggest the most classic way that most people like – ham and cheese.


4 servings

Prep time

15 minutes

Baking time

20 minutes


  • 1 pork fillet

  • gourmet sea salt

  • 3 thin slices of ham

  • 3 thin slices of cheese

  • kitchen thread / mesh / toothpicks


  • Cut the pork fillet with a knife across half, but not to the end. You need to open the the top as if you were opening a book and get a flat sheet.
  • Beat the meat well with a meat mallet on the inside.
  • On the inside, salt it with gourmet sea salt.
  • Arrange a layer of ham, then a layer of cheese on the ham. Roll the pork loin into a roll.
  • Squeeze the roll with a meat net, tie it with kitchen thread or fasten the edges with toothpicks.
  • Bake the pork loin in the oven for 30 minutes at 200 degrees.

Purple coleslaw salad


This delicious salad delights meat lovers as well as vegetarians.

Anyone who has ever traveled to America, or at least visited a typical American burger bar, could not help but notice their coleslaw salad, a typical side dish served with meat, both in fast food and more upscale restaurants.

Plain coleslaw salad consists of grated cabbage, carrots, mayonnaise, honey and apple cider vinegar. Since there is also a purple cabbage, why wouldn’t a coleslaw salad be purple?

In this recipe, we respected the tradition and kept all the components of American coleslaw, but made it lighter, more interesting and more Mediterranean.

As a twist to the recipe, we replaced plain green cabbage with purple one.
The sweet component of honey from the original recipe was replaced with using pašman libre balsamic vinegar, fig vinegar from the Matulić family estate.
Instead of mayonnaise we used Greek yogurt with olive oil and mustard. Apple cider vinegar replaced lemon juice.
We left out the carrots, but we added an aromatic pear, which gave the dish a dose of sophistication.
Fresh thyme is responsible for the adittional touch of the Mediterranean.

The taste of this salad is extremely fresh, so it goes perfectly with all meat dishes, but it is also complex enough that you can serve it to vegetarians as a stand-alone meal.


  • ½ heads of purple cabbage

  • ½ pear

  • 200 g of Greek yogurt

  • teaspoon of olive oil

  • juice of 1 lemon

  • ½ teaspoons of mustard

  • a teaspoon of pašman libre

  • salt

  • pepper

  • fresh thyme


  • Grate purple cabbage on a large grater.
  • Cut the pear into thin sticks.
  • Put Greek yogurt, pašman libre fig aceto, mustard, lemon juice, olive oil, salt and pepper in a bowl and mix everything well with a fork until you get a smooth dressing.
  • In a salad bowl, mix the cabbage and pear, add the dressing and mix everything well.
  • Sprinkle a little fresh thyme on top.

Tuna tagliatelle with Marasca aceto


The spicy roasted tuna steak cut into slices we spiced up by reducing our Marasca aceto.

Precisely because tuna has the properties of “fish steak”, it can be prepared in the same way as this more valuable piece of meat. Many people’s favorite tagliata, a larger, abruptly roasted piece of steak cut into slices, is a great choice even if you can get a larger steak of fresh tuna.

Intense tuna meat goes well with sour notes, so we used our Marasca aceto as the base for the topping sauce. There’s not a lot of wisdom here – we reduced the vinegar and topped the freshly baked tuna with that thickened sauce.

Tuna tagliata goes well with all types of green salads, especially those with a more intense taste, such as arugula, but also with sliced ​​Parmesan cheese.


  • tuna steak about 4 cm thick

  • maraschino vinegar

  • flavoured sea salt

  • salt

  • pepper

  • olive oil

  • lettuce

  • spoon full of pomegranate seeds


  • Pour a tablespoon of olive oil into the pan and heat it well.
  • Bake the tuna steak on high heat for 3 minutes on one side, then carefully turn it over with a spatula and bake for another 2 minutes on the other side.
  • Take the steak out on a wooden board and let it rest for 2-3 minutes.
  • Pour 3 tablespoons of maraschino acetate into the pot and heat.
  • Let it cook over medium heat for about 5 minutes, until the liquid evaporates, and you get a thick sauce. Stir a few times during the process.
  • Use a sharp knife to cut slices of tuna about 0.5-1 cm thick. It will be pink inside. Place slices of tuna on a bed of fresh leafy salads, salt it with flavoured salt and drizzle with acetate reduction. Sprinkle with fresh rose hips.

Dry skin care in 3 steps


Dry skin is still one of the most common skin conditions, especially in the population over the age of thirty. Sometimes dryness is caused by the natural aging process and genetic predispositions, but often we are responsible for such a condition ourselves.

Using aggressive face washes, eating improper diet, exposing the skin to the sun without sun protection – all this can be a trigger for dry and sensitive skin in the future. In order to provide our skin with the necessary nutrients and hydrate it, we need to be careful what we use in our daily skin care routine.


1. Clean your face with natural foams or gels that do not further dry the skin.

Facial cleansing is the first step in care and that is why we must be careful when buying face cleansing products. It is recommended that facial cleansers are mild, contain hydrolates and natural surfactants and do not leave the skin feeling dry and tight after use. In our line, you offer Belle facial cleansing foam, which contains as much as 70% immortelle hydrolate and aloe vera, which provide additional care for dry skin.


Use face peeling once a week to shed dead skin cells and encourage the regeneration of new ones. Creamy peels are good for dry skin. Rebelle is an example of a peeling that simultaneously nourishes and cleanses the skin. During the facial massage, the cream is absorbed into the skin, and the apricot kernels are then washed off.


2. Make a DIY face mask.

Be creative, peek into the kitchen and make yourself a nourishing face mask. Our homemade favorite is a honey mask. Just apply it on your face and leave it on for 5 minutes. Massage your face into the face with a little lukewarm water before rinsing. Honey is rich in antioxidants and is an excellent natural skin moisturizer.


3. Use moisturizers daily.

Make your choice a nourishing, moisturizing cream with fine oils and hydrolates. If you don’t already have your favorite cream, take a look at our webshop and look for Immortelle. It is ideal for daily care of dry facial skin.

Dry skin care requires more attention, but if you hydrate and nourish your face with appropriate preparations in time, the results will not be missed!