Native Breed Beef Ustipci with Smoked Bacon, Paprika & Cheese
Made in collaboration with chef, food writer and author Irina Janakievska, these Leskovac-style ustipci are inspired by the rostilj (live-fire grilling) traditions of southern Serbia.

A rustic cousin of the famous cevapi, ustipci are hand-shaped meat patties traditionally made for the grill, known for their bold seasoning and juicy texture. Swaledale native breed beef is combined with traditionally smoked bacon, sweet and warming paprika, Aleppo pepper, onion, garlic and cubes of cheese, then shaped into small rustic patties ready for cooking.

Cooked over high heat, they develop a deeply savoury crust whilst remaining juicy in the middle, with pockets of melting cheese running through the meat.

From Irina Janakievska
“Leskovac, in southern Serbia, has long been regarded as the heart of Balkan grilling. It was here that generations of grill masters perfected the art of rostilj (live-fire grilling), creating some of the region's most celebrated meat dishes. Every August, the city hosts Rostiljijada, one of Europe's largest barbecue festivals, celebrating the city's legendary rostilj tradition.

These juicy, rustic ustipci are close cousins of cevapi, but what differentiates them is their flavour: enriched with smoked bacon, sweet paprika, warming Balkan-style tucena paprika (crushed dried Balkan peppers similar to Aleppo pepper or pul biber), and pockets of melting cheese. Crisp from the grill, juicy in the middle and deeply savoury, they’re the sort of food that brings people together around fire and good conversation.

Made with Swaledale’s beautifully marbled beef and traditionally smoked bacon, they capture everything I love about Balkan rostilj: simple ingredients, exceptional meat and bold, generous flavours.”

How To Cook & Serve Leskovac-Style Ustipci
With wet hands, divide the mixture into approx. 12–15 portions and shape into slightly flattened oval patties. Cook over a hot barbecue or grill for 4–5 minutes on each side until crisp and well browned on the outside, whilst remaining soft and juicy in the middle.

Serve with a simple red cabbage salad made with finely shredded cabbage, sunflower or olive oil, red wine vinegar, flaked sea salt and freshly ground black pepper. Finish the ustipci with an Aleppo pepper salt made by combining equal parts Aleppo pepper (or pul biber) and smoked sea salt, or serve it on the side for dipping.

They are also ideal as part of a meze-style spread with grilled peppers, fresh salads, ajvar, pickles and ferments, alongside a glass or two of rakija.