{"id":50,"date":"2024-05-18T13:39:42","date_gmt":"2024-05-18T13:39:42","guid":{"rendered":"https:\/\/marpodcubungust.ro\/?page_id=50"},"modified":"2025-11-11T12:54:23","modified_gmt":"2025-11-11T12:54:23","slug":"acasa","status":"publish","type":"page","link":"https:\/\/marpodcubungust.ro\/en\/","title":{"rendered":"Home"},"content":{"rendered":"

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Marpod<\/span> with good taste<\/h1><\/div>
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Partners<\/h1><\/div>
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Sheep kebabs<\/h2><\/div>

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Dried raw salami (beef with pork)<\/h2><\/div>

Made from pork and beef 80%, bacon 20%, nitrite salt, pepper, spices. Packed in stick form in natural membrane.
\nThe 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Sheep's trotter<\/h2><\/div>

Portion the boned meat, slice, slice, remove the skin and season with a mixture of salt, pepper, paprika, paprika, sweet paprika and thyme. This mixture is sprinkled evenly over the meat. After this, a garlic mujde, diluted with white wine, is prepared and sprinkled 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.<\/p>\n<\/div><\/div><\/div>

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Virsli<\/h2><\/div>

Prepared from mutton mixed with beef and pork, wrapped in a natural cylindrical protective foil. Chop all the meat, together with the bacon and garlic, then add the seasoning. Knead the meat with a little cold water to obtain a paste with which to fill the moisturised mutton.
\nThe 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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Pork sausages<\/h2><\/div>

The sausage product is made from pork and beef to which specific spices are added. The product is minced, kneaded and smoked naturally in beechwood smokehouses. The product is sold in bulk or vacuum-packed, with a guarantee period of 30 days or 45 days for vacuum-packed products. It is consumed as it is or can be prepared in various recipes. Production is 500 kg per week, with the possibility of increasing the quantity produced.<\/p>\n<\/div><\/div><\/div>

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Pork halves<\/h2><\/div>

It is prepared from portioned pork bacon and cooked in its own melted lard. The product is salted and sold loose or packaged in 500 g or 1000 g tins.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Sausages in lard<\/h2><\/div>

It is made from home-made sausages fried in lard. Once cooked and cooled, it is poured into 500g tins and kept refrigerated. It is sold packaged.<\/p>\n<\/div><\/div><\/div>

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Caltabo\u0219<\/h2><\/div>

Prepared from cooked meat and offal, packed in natural edible pork membrane. 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 cross-section it is a brownish-brown marbled paste with pieces of offal, rind and fat. It is sold in bulk.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Smoked pork ribs<\/h2><\/div>

The ribs resulting from carcass slicing are trimmed and salted. After 1-2 days, remove the salt and smoke with cold smoke.<\/p>\n<\/div><\/div><\/div>

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Telemea de Sibiu cheese - fresh<\/h2><\/div>

Telemea de Sibiu cheese is a semi-hard cheese produced entirely from freshly milked, unpasteurised raw sheep's milk, by enzymatic coagulation with rennet and processing according to a traditional method.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Telemea cheese from Sibiu - ripened<\/h2><\/div>

Telemea de Sibiu cheese is a semi-hard cheese produced entirely from freshly milked, unpasteurised raw sheep's milk, by enzymatic coagulation with rennet and processing according to a traditional method.
\n'Br\u00e2nza 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.<\/p>\n<\/div><\/div><\/div>

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Cream cow's milk<\/h2><\/div>

Dairy product consisting of the fat raised on the surface of unhomogenised milk.
\nCream 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Sheep\/cow's cheese<\/h2><\/div>

It is produced from cow\/sheep's milk and consists of: straining the milk, pouring it into a vat followed by heating, adding the rennet (natural lamb rennet). After the milk has been strained, the curds are separated from the whey using a sieve or gauze cloth (sedline). The curds must be thoroughly squeezed. After draining off the whey, a wheel about 50-60 cm in diameter and 12-14 cm thick is obtained. The quantity of curds produced in two to three days is stored in parallelepiped-shaped boxes in a darkened room. Up to 6-7 wheels of curds fit into a box. It is sold loose or packaged.<\/p>\n<\/div><\/div><\/div>

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Urd\u0103<\/h2><\/div>

A fresh, unripened dairy product obtained by heat coagulation of the whey proteins of cow's and sheep's milk, the raw material resulting from the production of telemea cheese. Urda has a high water content (up to 75 %) and a fat content of at least 12 % of the total weight. The specific character of this creamy and soft product is due to its high fat content, expressed in terms of dry matter (the minimum value is 45 %).<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Mutton sausage<\/h2><\/div>

It is a savoury, fermented sheep's cheese, quite compact but soft, wrapped in a natural animal membrane.
\nMade from sheep's milk curd, making curd consists of: straining the milk, pouring it into a pot, heating it, adding the rennet (natural lamb rennet). After the milk has been strained, the curds are separated from the whey using a sieve or a gauze cloth (sedline). The curds must be thoroughly squeezed. After draining off the whey, a wheel about 50-60 cm in diameter and 12-14 cm thick is obtained. The quantity of curds produced in two to three days is stored in parallelepiped-shaped boxes in a darkened room. Up to 6-7 wheels of curds fit into a box. The tin is covered and left to ferment (ripen) for 7-14 days, depending on the temperature, after which the ripened curds are sliced and crushed. It is salted, kneaded well and finally stuffed into a bellows, which is sewn closed.
\nThe 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.<\/p>\n<\/div><\/div><\/div>

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Cow's cheese<\/h2><\/div>

It is obtained by soaking cow's milk curd in water at a temperature of about 80\u00b0C or in a mixture, after maturing it beforehand. The resulting paste is processed and put into moulds to obtain raw cheese. The rind or surface is smooth, clean, without wrinkles or hollows, without spots or cracks, yellowish-white in colour.
\nThe two partners Baciu Elena Baciu and Sopa Mihai Mihai are members of the Association of Sibiu Telemea Producers.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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