Took a pic of the spread tonight, will upload tomorrow with thoughts. Haven't really dug in yet (waiting for the little one to be off to bed) but the govedina I think will be a major hit, the Albanian style sudzuk is OK but I prefer sremska kobasica, and the slanina....damn, I am so weirded out by that stuff!!! Tried a bit and, yeah, it is basically identical in texture to the also-cured, also-smoked American bacon. But eaten raw. I know its a cultural hangup, but I'll get past it...or I'll be using the rest of the slanina as a flavoring for soups and potatoes and such like! Doing some pasta tomorrow, maybe it would be a good addition to the sauce...