Why buy when you can make it at home? Authentic, simple, cheap

Although its price in stores can be quite high, the good news is that this dish can be made very simply at home, with a much more authentic taste and at significantly lower costs.

What is the side dish?

Garnish meat consists of tender pieces of pork slowly cooked in lard, then kept in a container – the garnitsa – completely covered in fat, which acts as a natural preservative. This traditional technique allows the meat to be preserved for months, maintaining its flavor, tenderness and juicy texture.

In the past, side dish was an essential dish in rural households, especially during the winter, providing a delicious source of protein and energy. Today, it has become a gourmet product, highly sought after for its authentic taste.

Why does it cost a fortune in stores?

The high price of meat as a side dish in specialty stores reflects several factors:

1. Preparation time – The slow cooking and preservation process adds cost.
2. Quality ingredients – Many producers use naturally raised pork, which increases the final price.
3. High demand – Being a traditional product, the demand for side dish meat often exceeds the supply.

Despite these factors, home cooking is surprisingly simple and much more affordable.

How can you make meat for garnish at home?

Here is a simple recipe that allows you to prepare this traditional delicacy at home, just as our grandparents did:

Ingredients:

• 2 kg of pork (neck, breast, leg or ribs, according to preference)
• 1 kg of lard
• Coarse salt
• A few bay leaves
• Peppercorns and garlic (optional, for flavor)

Method of preparation:

1. Prepare the meat: Cut the meat into larger pieces, about 5-7 cm. Sprinkle coarse salt over each piece and let sit for an hour to absorb the salt.
2. Slow cooking: Put the lard in a deep saucepan and heat it over low heat until it melts completely. Add the meat pieces and the bay leaves.
3. Boiling in lard: Let the meat simmer in lard over low heat for 2-3 hours. Do not fry the meat, but cook it slowly so that it remains tender and juicy.
4. flavorings: If you want, you can add crushed garlic and a few peppercorns to the lard for extra flavor.
5. curing: When the meat is ready, transfer it to a jar or ceramic container. Pour the melted lard over the meat, covering it completely.
6. keeping: Allow the container to cool, then store in a cool, dark place (pantry or refrigerator).

Why make meatloaf at home?

1. Economy: The basic ingredients are affordable and the final price is much lower than in stores.
2. Quality control: You choose fresh meat and natural lard, without additives or artificial preservatives.
3. Custom flavor: You can experiment with different spices to adapt the taste of the dish according to your preferences.
4. Personal satisfaction: Cooking at home gives you the joy of recreating an authentic traditional dish.

How is the meat served as a side dish?

Meat as a side dish can be enjoyed in countless ways:

• With hot polenta and pickles.
• On slices of fresh bread, alongside red onion.
• As part of a traditional winter platter, alongside sausages and cheese.

Carnea la garniță is a real Romanian delicacy, a simple but full of flavor dish. Although it may seem expensive in stores, preparing it at home is easy, economical and extremely satisfying.

Try the recipe and rediscover the authentic taste of Romanian tradition directly from your kitchen!