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Back then, local residents might have known that the Czech word hospoda means tavern or beer hall, a fitting name for a place planning to offer an afternoon beer menu of pub snacks like marinated sausages, pickled cheese and bucek, Mr. Sahajdák's traditional but dressed-up take on slow-cooked pork belly.
"Our bucek is roasted and sliced very thin, like prosciutto," says Mr Sahajdák.