Bujta repa is a Slovene dish of pork head, neck and skin. It was mostly made in Prekmurje, the northeastern part of Slovenia. The expression bujta comes from the verb form bujti . The dish was originally relished in winter at pig slaughter or koline.
It was prepared from fatty parts of the pig's head, neck and skin, and sour turnips. It was necessary for bujta repa to be fatty and well larded. There was a rule that no steam should be seen rising from the dish. The colder the greasier, they believed. Now this custom is out of practice, since less lard is used.
Compare head cheese.