Category:Romanian Meat Dishes

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While the traditional meat used in Romanian dishes is pork, poultry, mutton and veal are also used in many traditional Romanian dishes. Ranging from the very simple and delicious Pork stews, assorted with potatoes and mushrooms, in some cases, and going through duck or veal dishes, the Romanian cuisine offers plenty of choices for the meat lover. Rustic dishes tend to be somewhat fattier as this gives even more taste to the dish. Of course, when ordering a pork stew in a Romanian restaurant you can expect it to be quite well balanced as far as the fat levels are concerned. The period before Christmas is one of the times of the year when Romanians sacrifice pigs and pork meat is the main element for most of the meals for the months to come. Sausages are made and smoked ham is also prepared, to last the entire year. Fish meat is most popular in the southern part of the country, where the Danube supplies plenty of fish. Trout is seen as the most exquisite Romanian fish dish, try Smoked Trout Chowder, and there are several trout farms where you can go fishing and have the trout you catch prepared for you. Romania also has an opening to the Black Sea, so salt water fish are present in the local dishes close to the shore.