It's prononounced ba:beek. Origins of this sausage are unclear (to me). Some say is a Serbian recipe, others Bulgarian. AK1, have you heard about it? It could be one of those meats, like Canadian bacon. Is only Canadian bacon in US. In Canada is peameal bacon, or backbacon. It's been a long time since I enjoyed babic - never made it. Lean beef and pork, equal amounts, sweet and hot paprika. It's a spicy sausage, so hot paprika in abundance. No fat added (what you see in the pictures is little fat that was on pork leg meat). The traditional recipes insist on mixing/resting: the mixing is done in 1kg portions, in a poplar wood bowl (I imagine 1kg was the maximum you could comfortably mix in that bowl). Each porttion, ball shaped rests for a day on poplar wood boards. More mixing, more resting. I assume there was some natural fermentation taking place - same bowl , boards were used every year. I skipped the poplar part, and made a 2.9kg ball. Cold smoked for 3 days (with breaks). Dried to 50% weight loss. I went for hardness not weight. It's very hard, you can barely make a dent when you squeeze with two fingers. Is close to a jerky consistency. Thinly sliced so it doesn't feel too chewy is a perfect companion for a good plum brandy. Or vodka if plum Brady is not available.