Croatian Porky

After driving 20 miles or so of Slovenia, heading generally south, one enters Croatia, which got some of the choicest bits of the former Yugoslavia. Like its northern neighbor, Croatia, at least in these precincts, is really into grilling, barbequing, smoking, rotisserieing, and other burnt offerings. Seemingly every restoran of any size has a rotisserie going with some unfortunate animal impaled on it. See illustrations.

We were stopped for a circulation alternee', and upon seeing this I immediately
pulled over for a closer look

Whereupon the chef de rotisserie appeared carrying another freshly impaled
carcass

The chef does not have a lean and hungry look, although, come to think of it, you
would not want your barbeque chef to look lean and hungry, would you? The
rotisserants do look lean and hungry, leading us to speculate, very briefly, on what
they might be...pigs on a keto diet? 

See: restoran is a word, and so is rotisserieing; look it up

Eventually, the head chef comes out to inspect and offer a few tips (the red apron
is always a give-away)

A little more heat

A little more smoke

Janjetina, from the back of the truck, means lamb; odojak means suckers, but
these are too small to be suckling pigs (we know suckling pigs); so we are going
with rotisserie lamb; yum; and thank you, Google Translate; we proceeded on