This post is part of a wider material about Romanian gastronomy. Learn about the best Romanian food and drinks in our material: The best Romanian food and drinks: An Honest Introduction to Romanian Cuisine from a Local Foodie
- Mici
- Carne la garniță
- Salam de Sibiu
- Slană or slănină (smoked pork lard)
- Jumări (pork cracklings)
- Virșli
- Cârnați de Pleșcoi
- Pastramă de oaie (sheep pastrami)
- Tobă (pork gelly)
- Smoked pork ears
- Grilled pork neck
- Caltaboși (offal sausage)
- Homemade sausages
- Babic
- Sloi de oaie (mutton confit)
3. Sibiu Salami
Surprisingly, Sibiu salami isn’t exclusively crafted in Sibiu. Its origins trace back to the 19th century, during the Austro-Hungarian Empire when Transylvania was part of it. In 1885, an Italian settler who relocated to Sinaia, Romania, began the production of a raw-dried salami intended for export to the empire, labeling it as the “salami of winter.” As the salami passed through customs in Sibiu and bore the “Sibiu customs” stamp, it eventually earned the moniker Sibiu salami. This nomenclature persisted, especially due to the existence of another winter salami brand in the empire.
Given its extended maturation period, nearly seven months, the product gained recognition as a luxurious salami, leading to the standardization of its recipe. The composition involves pork, a blend of spices, and noble molds essential for the maturation process. Presently, Romania only has six authorized producers with the privilege to craft Sibiu salami, marking it as the first Romanian meat product to be granted a Protected Geographical Indication.
4. Slană or slănină (smoked pork lard)
Slănina or bacon is a versatile culinary staple, serving as a crucial calorie source for Romanian peasants and sharing a nearly identical presence in both name and form across the Balkans and Central Europe.
Fundamentally, it comprises smoked and matured fat (typically from the belly) in conjunction with the underlying muscle. The thickness of the fat layer varies between 2-3 cm to 10 cm, and subtle layers of meat may also be present, contingent upon the pig’s breed and regional factors.
Bacon is traditionally offered as an appetizer, together with onions, homemade bread and a glass of palinka. It can also integrate into a rustic lunch, especially when paired with cheese and tomatoes, or becomes a quintessential ingredient in various traditional dishes such as mamaliga, sarmales, stews, and soups.
Despite its potential to appear exotic, Romanians hold a deep affection for bacon. Its rich, buttery texture, the distinctive aroma of smoked pork, and the nostalgic connection to childhood render bacon an indispensable element on Romanian tables.
5. Jumări (pork cracklings)
Jumări (pork cracklings) are made by frying salted pieces of pork fat until they achieve a crispy texture, and they exhibit an impressive shelf life, maintaining their quality when stored in cold conditions in lard for several months. Enjoyed in their original form, jumări make for a delightful aperitif, often accompanied by red onions and a shot of țuică. Alternatively, they can be transformed into a savory paste, becoming a delectable spread when served on bread.
6. Virșli sausages
Virșli, a traditional sausage exclusive to a limited region in south-eastern Transylvania, is crafted from a blend of sheep and/or goat meat. Characterized by their narrow, hot-dog-shaped form, these sausages can be either boiled or grilled to perfection. In addition to sheep or goat meat, the inclusion of pork fat enhances the overall flavor profile, while the customary spices of paprika and garlic contribute to their distinctive taste.
Typically enjoyed in pairs, Virsli is a popular street food item, commonly found in the food markets of Hunedoara and Alba Counties.
7. Pleșcoi sausages
Authentic Pleșcoi sausages are a rarity in supermarkets, as they are exclusively prepared in the Berca-Pleșcoi-Săpoca region of Buzau County. The meticulous preparation is a hands-on process, adhering to time-honoured recipes. Typically, Pleșcoi sausages are made using a combination of pork and mutton, with a touch of beef or goat meat. The distinctive flavors are derived from the addition of garlic, ample hot pepper, thyme, basil, and salt, all encased in the small intestine of sheep.
What sets Pleșcoi sausages apart is their commitment to purity — void of additives, artificial preservatives, or synthetic casings. The resulting product retains its natural and wholesome qualities. Preservation is achieved through the use of only salt and smoke, with the smokehouse employing hardwood devoid of resin.
The product “Cârnaţii de Pleșcoi” secured the prestigious designation of Protected Geographical Indication at the European level in 2019. This recognition marks it as the second Romanian meat product to attain such a title, following in the footsteps of Sibiu salami.
8. Sheep pastrami (pastramă de oaie)
The boneless meat undergoes a flavorful transformation as it is meticulously seasoned with a blend of salt, pepper, hot paprika, sweet paprika, thyme, and garlic. Once seasoned, the meat is carefully wrapped, placed in clean and spacious containers, and left to rest in a cool environment, allowing the rich aromas of the spices to infuse the meat. After a period of 3-5 days of maturation, the meat is taken out, air-dried, and subsequently subjected to cold smoking, using robust essences such as acacia or beech.
This culinary process results in a delectable dish that is often served fried or grilled, creating a symphony of flavors. It is commonly enjoyed alongside mamaliga, a traditional Romanian cornmeal dish, and complemented by a glass of dry red wine from Drăgășani.
9. Tobă
December, steeped in tradition, marks the month when pig slaughtering takes place in Romania. In times past, lacking refrigeration options, farmers depended on the colder temperatures of the season to preserve their meat.
Toba, with its rich blend of pig organs, ears, cartilage, and various cuts, became a staple on the Christmas table. Boiled with pepper and bay leaf, seasoned with garlic, and encased in the pig’s stomach or larger intestine, toba undergoes a distinctive preparation. As it cools and takes on the essence of smoke, this gelatinous dish, alongside other pork-derived delicacies, holds a cherished place in the festive culinary tradition of Romania during the holiday season.
10. Smoked pork ears
This snack offers the ultimate porcine indulgence. The delightful combination of crispy pig skin and tender ear cartilage, complemented by a smoky flavor, renders this dish a personal favorite. During my childhood, I eagerly sought out pig ears in a traditional dish known as piftie, an aspic creation infused with garlic and featuring various pork cuts, including pig skin and ears. Nowadays, one can conveniently purchase a bag of pre-sliced, boiled, and smoked pig ears from the supermarket. Enjoy them as is, perhaps paired with a refreshing pint of beer, or incorporate them into a homemade piftie for a flavorful twist.
11. Grilled pork neck
The grilled pork neck holds a special place among the preferred cuts of pork in Romania. Whether setting up a backyard grill or enjoying a picnic in nature, the pork neck consistently earns its spot on the menu, usually as the second choice after mici (grilled minced meat rolls). This particular cut has just the right amount of fat, imparting the desired tenderness that appeals to everyone’s palate. When prepared with care, served alongside mustard or garlic sauce, and accompanied by a cold beer and a side of crispy fried potatoes, it embodies the ultimate dream for any Romanian with a penchant for grilled delicacies.
12. Caltaboși (offal sausage)
Caltabos is a traditional sausage crafted in conjunction with the December pig slaughtering tradition, where Romanian farmers transform pork into a variety of premium meat delicacies. The composition of caltabos can differ across regions, but the fundamental component remains minced pork, blended with rice or coarse cornmeal, enriched with spices such as salt, pepper, and thyme. This mixture is then encased in pork intestine, boiled, and subsequently subjected to smoking. Many recipes also incorporate pig organs, with some, like my grandmother’s, even including pig blood. Typically served cold, caltabos finds its place as an appetizer during the Christmas meal, alongside other types of sausages.
13. Home made sausages
Romania has a rich heritage in the art of sausage production, owing to a significant rural population and the historical practice of each family raising at least one pig until recent times. Consequently, diverse sausage recipes flourished, varying in thickness, seasoning, and garlic content, with meat preparation ranging from mincing through a grinder to chopping with an axe.
During my childhood, when the pig was typically slaughtered in December, the meat and pork fat underwent manual chopping with an axe. The minced garlic, along with other spices, was meticulously added, and the resulting mixture was carefully stuffed into the pig’s small intestine. After an overnight drying process on the stove, the sausages were transferred to the smokehouse. Come Christmas, these savory creations graced our festive table or found a place in a bucket alongside other smoked pork pieces, all generously covered with lard.
One of the most convenient ways to savor homemade meats is by opting for a stay in a traditional country guesthouse. In such settings, there’s a high likelihood that the cuisine offered is sourced directly from local households, with the added bonus of the sausages being crafted by your hosts. Alternatively, if you find yourself in a town, a valuable strategy is to inquire with the locals for recommendations on the finest local butchers and their standout sausage offerings
14. Babic
Babic is a dry salami with its roots embedded in Buzau County, alongside the renowned Plescoi Sausages. Believed to have been introduced by immigrants from the southern Danube region who settled in the Buzaului area, this distinctive salami incorporates both pork and beef leg meat, and in some variations, mutton is also used. The flavor profile is enriched with a blend of sweet and hot paprika, salt, and pepper. The meticulously crafted mixture is then encased in the small intestine of a calf. To achieve its characteristic flat shape, the babic undergoes a pressing process with a rolling pin, followed by a period of drying in a cool and well-ventilated room.
15. Sloi de oaie (mutton confit)
“Sloi de oaie,” translating to mutton confit, derives its name from the Romanian term “sloi,” evoking images of floating ice during the thawing of rivers. Another source of the name can be the slavic “sloj” which can be translated as layer or ply. This dish holds a distinct significance in the culinary traditions of shepherd communities, serving as a key method for preserving meat in the absence of refrigeration.
For those unaccustomed to the robust flavor of mutton, this dish, crafted solely from mutton or ram, seasoned with garlic, onion, salt, pepper, and bay leaves, may pose an acquired taste. The meat, along with sheep fat, simmers in a pot for several hours until it effortlessly separates from the bone. The resulting concoction, comprising meat, fat, and a gelatinous liquid, is carefully arranged in small wooden vessels or enameled pots, ensuring no air voids and complete coverage by the fat to prevent spoilage. Upon cooling, the mixture solidifies, allowing for prolonged preservation in cold conditions.
“Sloi” can be enjoyed both cold and warm. When served chilled, it pairs exquisitely with polenta or homemade bread, complemented by red onions. On the other hand, when heated, mutton sloi becomes a delectable accompaniment to warm polenta and hand-kneaded sheep’s cheese, optionally accompanied by sour cucumbers. It’s worth noting that some prefer the
cold variant due to the more pronounced aroma of mutton that emerges when the dish is heated.
