Smoked mutton sausage with chilli and garlic from Buzău county, made largely from mutton by a community of Bulgarian settlers at Pleșcoi. It won PGI protection in 2016.
It is a PGI made in one Buzău commune, and it is a smoked raw-meat product where the cure, the smoke and the drying conditions have to be right together.
What goes into it
- mutton, with some beef and fat
- salt
- garlic, in quantity
- hot and sweet paprika
- sheep casings
- beech smoke
How it is made
Minced mutton and beef are mixed with a great deal of garlic and paprika, stuffed into narrow sheep casings and left overnight, then cold-smoked over beech for a day or two and hung to dry for several days. They are sold semi-dried and are grilled or fried before eating.
How long it takes: about a week from mincing to sale
How it is eaten
Grilled over embers with mămăligă, mustard and a glass of țuică.
History
From Pleșcoi in Buzău county, made largely from mutton by a community of Bulgarian settlers; PGI protected in 2016.
Frequently asked questions
What is Cârnați de Pleșcoi?
Cârnați de Pleșcoi is a charcuterie & cured from Romania: smoked mutton sausage with chilli and garlic from Buzău. From Pleșcoi in Buzău county, made largely from mutton by a community of Bulgarian settlers; PGI protected in 2016.
How is Cârnați de Pleșcoi made?
Minced mutton and beef are mixed with a great deal of garlic and paprika, stuffed into narrow sheep casings and left overnight, then cold-smoked over beech for a day or two and hung to dry for several days. They are sold semi-dried and are grilled or fried before eating. It takes about a week from mincing to sale.
Can I make Cârnați de Pleșcoi at home?
No, and the atlas gives no method for it. It is a PGI made in one Buzău commune, and it is a smoked raw-meat product where the cure, the smoke and the drying conditions have to be right together.
What goes into Cârnați de Pleșcoi?
Mutton, with some beef and fat, salt, garlic, in quantity, hot and sweet paprika, sheep casings, beech smoke.
How is Cârnați de Pleșcoi eaten?
Grilled over embers with mămăligă, mustard and a glass of țuică.
