The hanging virchli are air-dried for half a day, then cold-smoked with hardwood (beech), taking care not to exceed 30 degrees in the smoke-room. Sold in bulk
The specific character of this creamy and soft product is due to its high fat content, expressed on a dry matter basis (minimum value is 45 %).- Cream is made from uncooked cow's milk using centrifuges called separators. The cream obtained is sweet and of superior quality. The raw material used to make cream is cow's milk. It is marketed as cream for consumption and has a viscous, homogeneous consistency, with no lumps of fat or protein, packed in 200g and 500g tubs.
- The product is minced, kneaded and naturally smoked in a beechwood smoker. The product is sold in bulk or vacuum-packed, with a guarantee period of 30 days or 45 days for vacuum-packed. It is consumed as it is or can be prepared in various recipes.
- Spread this mixture evenly over the meat. After this, prepare a garlic mujde, diluted with white wine, and sprinkle evenly over the meat. The seasoned meat is wrapped tightly, placed in clean, airy dishes and stored in a cool place (usually in the refrigerator) for 3-5 days. After maturing for 3-5 days, the meat is taken out and placed in a cool room in which it is matured for 1-2 days, after which it is smoked over cold smoke with hard woodsmoke (acacia or beech). It is sold loose or in pieces.
- After brewing and cooling, pour into 500g jars and store in a cool place. It is sold packaged.
- The product is commercialised in bulk or vacuum-packed, with a guarantee period of 30 days or 45 days for vacuum-packed products. It can be eaten as it is or prepared in various recipes. Production is 500 kg per week, with the possibility of increasing the quantity produced.
- Ingredients: pork liver, pork heart, pork kidney, pork meat, bacon, rind, spices, salt, pepper, onion, thyme. On the outside it is yellowish to greyish in colour, in the cross-section it is a brownish-grey marbled paste with pieces of offal, rind and fat. It is sold in bulk.
The belly is made from sheep skin or stomach. A larger 'burduf' is made from two or more sheepskins, sewn together at the edges with strips of leather, resulting in a 'sack' that can hold 15-20 kg of cheese. It is sold loose.- 'Brânza Telemea de Sibiu' takes the form of parallelepiped-shaped pieces with a square or rectangular base, 12-14 cm in height, weighing between 0,3 kg and 3 kg, with a smooth, clean, rindless surface, but may have traces of silage.
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