It is a stew served as an independent meal, which is cooked from various kinds of meat and internal organs.

It used to be served at various ceremonies, and it is a part of the traditional Slovenian cuisine.

Report was made by Paolo Santonino, Cancellar of the Patriarch of Aquileia in his travel diary (1485-1487).

He reports of a lunch stop in an Inner Carniola household, where the farmer's wife quickly prepared a roast dormouse for hungry archbishop.

It was used for healing bruised or broken extremities, upset stomach and rheumatism.