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Fresh pork is grilled over the embers until it takes on a lightly crisp crust outside while staying tender and juicy inside — every piece gives way easily under the tooth and keeps its aroma to the last bite. It is served hot, slid straight off the skewer, with a warm piece of bread.","В субботу во дворе, когда собираются друзья и тлеют угли, на стол подают именно такой мцвади. Свежая свинина обжаривается на углях так, что снаружи схватывается слегка хрустящая корочка, а внутри мясо остаётся мягким и сочным — каждый кусочек легко поддаётся зубам и до конца сохраняет аромат. 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