In Romanian cuisine, cold-smoked meats are usually sausages like cârnați, seasoned with a mix of spices, mainly garlic and pepper. These are smoked slowly at low temperatures and often enjoyed sliced or added to various dishes. The flavor is subtle, capturing the essence of the smoke without overpowering the meat.
Hot-smoked meats are more common and include varieties like păstramă, which is usually made from lamb or pork. The meat is seasoned with spices like coriander, garlic, and black pepper before being hot-smoked. The result is a fully cooked, robustly flavored meat that can be enjoyed immediately.
As for sausages and salamis, you'll find a variety like Sibiu salami, a dry-cured type, and mici, a type of fresh, uncased sausage commonly grilled. Both hot and cold-smoked meats, as well as these sausages, are staples in market stalls throughout Romania, offering a glimpse into the nation's rich culinary heritage.
Certainly, adding to the list are smoked pork loin (okorok) and smoked ribs. The okorok is a sizable piece of pork loin, typically smoked until it adopts a deep golden hue. It’s often cut into slices and is characterized by its tender, juicy texture. Smoked ribs are usually seasoned with a simple yet flavorful combination of salt, pepper, and sometimes paprika before smoking. The ribs turn a deep, smoky color, and the meat becomes tender, easily coming off the bone.
Both okorok and smoked ribs can be found at market stalls in Romania, along with the other smoked meats and sausages. Each offers its own texture and flavor profile, making them popular choices for both everyday meals and special occasions.
Imagine a half-day walk through Cluj, the Transylvanian capital, where history meets modernity. You could start your journey at the house of a famous Hungarian king, absorbing the stories embedded in the aged bricks and mortar. Continue to the city's oldest church, a sanctuary of architectural and spiritual grace. Next, ascend the most picturesque tower for a panoramic view of Cluj, offering a bird's-eye glimpse of the cityscape below.
As you stroll, consider the diverse architecture—Secessionist or Art Nouveau—that defines the city's visual personality. Feel the pulse of local life at the central collective farm market, where you can revel in the aroma and flavours of fresh produce and traditional foods. Follow the charming canals and streams that lace through the city, finally relaxing in the shade of the urban park, a haven amid bustling life.
To cap off your journey, indulge in a meal at a local restaurant, like Maimuța Plângătoare, renowned for its soups and local brews. The atmosphere inside and in its cosy courtyard will make you feel like you've discovered Cluj's heart.
