 
Bacon melting/
Topirea slaninei
Pork bacon
Remove the pork rind and melt as for fat melting.
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Blood sausages/
Caltabosi cu singe
1 lb/500 g pork fat, 1 lb/500 g pork rind, 1 lb/500 g pork blood, 5-6 ground juniper berries, a little ground pepper, 1 tablespoon ground coriander, salt
Boil the bacon and rind until they are softened. Chop half of the bacon and cube the other half. Julienne the pork rind. Mix everything with the blood. If the blood is clotted, rub with a little salt or grind. Add the salt and ground spices, mix well and fill the large intestines. Tie with thick string at both ends. Do not overstuff because they may burst while boiling. Boil on very slow heat. They are ready when no blood emerges when pricking with a long needle. Remove carefully, place in a bowl with cold water and let cool. Remove from the water and refrigerate.
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Head cheese preparation/
Prepararea tobei
One pork head with ears and tongue, 1/2 lb/250 g pork fat, pieces of pork rind, salt, 2-3 bay leaves, a few juniper berries, 2-3 garlic cloves, one teaspoon coriander, salt
Clean the head and the ears very well and boil with the tongue, the fat, rind pieces, salt, bay leaves and juniper berries. Let boil until the meat falls off the bones. Let cool in the water in which they boiled. Cube everything in 2 inch cubes, add minced garlic, coriander and salt. Fill the pig's stomach and add 1-2 cups of the boiling liquid that has been strained. The liquid can be mixed with 4-5 tablespoons of sieved blood. Do not overfill because it might burst when boiling. Tie securely, prick a few times with a needle, place in a pan of cold water and let boil. As soon as the stomach starts to swell, make a few more pricks and return for a few more boils. Then reduce heat and let boil very slowly. Turn, make a few more pricks and let boil another 20-30 minutes. Remove from the water, place on a wooden cutting board and place another cutting board on top of the headcheese. On top of this, place something heavy. Refrigerate like this until the following day. The headcheese prepared this way may be kept, refrigerated, for 8-10 days. If you smoke it, you may keep it longer.
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Fat melting/
Topirea osinzei
Pork lard
The fat is melted separately, because it is much finer that the bacon. It is usually used in the preparation of cakes and yeasted doughs. Cut fat into medium sized pieces and place in a pan. While melting, keep stirring. When all the fat is rendered and the pieces of meat are starting to brown, take them out with a slotted spoon. Strain the melted fat through a napkin that was previously soaked in cold water and then squeezed well. Store the fat in jars. Cover with parchment paper that you pricked a couple of times with a fork. Back to Bacon melting Back to Pork fat, melted, butter smell
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Liverwurst preparation/
Prepararea lebarvustiului
One pork liver, 1/3 of pork liver weight pork fat, 2 onions, 2 bay leaves, 5-6 juniper berries, salt, pepper, 2-3 cloves
Cut the rindless fat in largish pieces. Place half of these at the bottom of a pan. Place the liver, cut in 4-5 pieces, the quartered onions, bay leaves and ground juniper berries. Place the other half of fat on top and pour water to cover. Do not salt. When it starts to boil, cover and let boil very slowly for 30-40 minutes. Remove from heat and keep covered until completely cool. Remove from the pan and grind three times. Add to the liver paste, some ground pepper, cloves and salt. Mix well until very creamy. Fill the large intestine, but do not overfill do it does not burst while boiling. Do not make very long sausages. Tie securely with thick strong at both ends. Prick with the needle and place in a big pan with cold water. Set to boil. After a few boils, reduce the heat and let boil slowly for 15-20 minutes. During boiling, make a few more pricks. Remove very carefully, so they do not break, holding from the string at the ends. Place in a large pan with plenty of cold water. Leave them until completely cool. Refrigerate.
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Moldavian sausages (boiled)/
Caltabosi moldovenesti (fierti)
2 lbs/1 kg fatty meat, 2 tablespoons lard, 2 onions, 1 tablespoon rice, 2 oz/50 g raisins (optional), salt, pepper, coriander, 1/2 cup broth, 1 teaspoon paprika, 2-3 tablespoons tomato sauce, 1 bay leaf, 2-3 juniper berries, 1/2 teaspoon sugar
Grind the meat, add the lightly fried (in lard) onion, salt, pepper, a little ground coriander, rice, raisins and broth. Mix everything well and fill the large intestine. Do not overstuff. Make short sausages (one portion). Do not tie the ends but cover with the end of the intestine by pushing it in. Place the sausages in the pot with the broth, add sugar, bay leaf, juniper berries, paprika and tomato sauce. Set to boil at slow heat. Remove the foam. Boil for 40-50 minutes. Serve hot, in soup bowls, one sausage in each bowl, with the liquid in which they boiled.
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Pork fat, melted, butter smell/
Osinza topita cu miros de unt
4 lbs/2 kg pork fat, 1 qt/1 l milk
Melt the fat with the milk which reduces during melting. Continue as for fat melting. The fat melted with milk becomes yellowish and it has the smell and taste of butter. This fat can replace butter in the preparation of cakes.
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Rancid lard turned good/
Dresul unturii rincede
10 lbs/5 kg lard, 1 qt/1 l milk, 1 qt/1 l water, 1 onion (unpeeled), crushed, 2-3 juniper berries
If it should happen that the lard becomes rancid, it can be turned good again melting it again with milk, water, onion and juniper berries. Let boil until the milk and water evaporate. Strain through a dense sieve or cheese cloth. The lard thus prepared is used only in the cooking of meat dishes.
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Salami preparation/
Prepararea salamului
2 lbs/1 kg pork, 2 lbs/1 kg beef, 1 1/2 lb/750 g pork fat, salt, minced garlic, some ground juniper and pepper berries
Grind the pork, beef and 1 lb/500 g of the pork fat, and mix well. Let stand for 2-3 hours, then add salt, minced garlic, ground juniper berries and pepper. Add the remaining fat that was cubed. Mix well, adjust spices, then fill the small intestines with the mixture. Wipe the sausages with a cloth and let airdry in the wind for 10-12 hours. The following day, smoke them for 5-6 hours. Air dry for 3-4 days, rub with a clean cloth moistened with oil and refrigerate.
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Sausage preparation/
Prepararea cirnatilor
Pork pieces from the neck, stomach muscles, fore legs, fatty meat, some pork fat, broth, minced garlic, salt, pepper, juniper berries, coriander, caraway (all ground)
Grind or chop all the meat and fat. Place the mixture in a big bowl, and refrigerate for 1 half hour. Add minced garlic, salt, pepper, juniper berries, coriander and a little caraway (all ground). Mix well with your hands, constantly adding a little cold broth until the meat paste is well mixed. Stuff the instestines but do not overstuff. Rub the sausages with a clean cloth and prick with a needle for the air to get out. If they are to be used unsmoked, refrigerate. If you want to keep for a longer time, smoke them. Bring the ends together, tie with a string, skewer on a stick and let airdry. Smoke after 2-3 days.
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Sausages/
Caltabosi
2 lbs/1 kg fatty pork, pork lungs and spleen, a handful of boiled pork rind, 3-4 onions fried in 3 tablespoons of lard, 3-4 tablespoons of pork blood, 2-3 garlic cloves, a little ground juniper berries and pepper, salt, 3-4 tablespoons pork broth
Boil the meat, lungs, spleen and rind with an onion. When almost ready, remove from heat, let cool, then grind. Add the onions fried in lard, garlic, pepper, juniper berries, salt, a few tablespoons of broth and a a few tablespoons of pork blood. Mix everything well. The mixture has to be rather soft than hard. Fill the big intestine, tie the ends with string and boil in the water in which the meat, lungs and rind have boiled. After coming to a boil, boil for another 20-25 minutes. Before boiling, prick with a thick needle. When ready, remove from the liquid and keep in cold water until cooled. Serve cold or pan-fried.
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