Pomana porcului (Honoring the Pig)
Traditional Romanian food brings together a mix of ingredients and are heavily influenced by Balkan, Turkish, Serbian, German, and Hungarian cuisines. Because of this enriched experience, Romanian food is varied, filling, and very savoury. Pomana porcului (Honoring the Pig)
is the “specialty” of the Romanian being also “cooked in special festivals organized in the cold season. Although there is no set recipe for this traditional Romanian dish, pomana porcului usually consists of various cuts of pork such as ribs and tenderloin, and offal such as liver, while modern variations may also include different types of sausages.
The ingredients are simply fried in lard and the dish is typically served with ‘’m?m?lig?’’ – a type of cornmeal porridge like polenta. Pomana porcului is associated with the traditional pig slaughter that takes place before Christmas, usually on or after the feast day of Saint Ignatius. The meal is prepared by families as a sign of appreciation for everyone who had helped them in the process. This type of food is already known in Europe and has traditional influences. European tourists have tasted this dish over time because of their vacation in Romania on the winter holidays.