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Ghiudem

Ghiudem is a raw dryed and lightly smoked sausage from Romania. Its origin is debated, as ether armenian or tatar ethnic communities in Romania have a long history producing this sausage. It has a dark colour, flat horse shoe shape and made of beef and sheep meat in equal quantities. Ghiudem picture from gust-bun.blogspot.com

History and recipes

The first records of ghiudem sale as a delicacy date back to 1920's. It was noted that the city of Botosani was the center of armenian and romanian sausage center in the romanian province of Moldova, the king being the ghiudem. As a a dry, salty, lightly smoked sausage, thinly cut slices, it was very appreciated as an appetizer for parties and in breweries.

Recipe

The combination of 50% beef meat and 50% sheep meat is mixed with salt, pepper, cinnamon and other spices, then left to mature for 24 hours, while being braked every few hours, then the mixture is pulled in sheep guts and left to dry for 2-3 days, then shortly smoked, then left to mature in a cold, dry place for 10 to 40 days. After being pulled in sheep guts, it is pressed 2-3 times a day, giving it the special flat horse shoe shape. It had also a white mold when the maturation was complete, but in the current times it does not have that mold anymore.

Ghiudem presented as a UE regional traditional product.

Ghiudem sausage presented as traditional tatar romanian sausage

Ghiudem recipe from the 1930's Romania