Estonia,  Meat Dishes,  Romania

Jellied Meat (Sült, Racitura, Piftie)

This is another recipe that our Estonian reader sent however we do have this in Romania too, we call it Racitura or Piftie. In Romania Jellied Pork is a traditional dish around the Christmas and New Year’s Eve time.

Here is the Estonian recipe for Sült:


  • 2 pork legs (2 thighs, 2 hooves)
    500g bony beef
    3 medium onions
    1 garlic clove
    2 carrots
    10-12 grains of black pepper (peppercorns)
    5 grains of mixed spices (whole pickling spices)
    2 laurel leaves (bay leaves)

Directions: Wash meat and put to boil in large stew pot. Water must be cold when meat is added. Remove foam when water starts to boil. Keep water just above the boiling point, allowing it to simmer. After the first hour, add whole onions (tops and bottoms removed, but not peeled), garlic, and carrots (cut into rounds). Continue boiling until meat is loose from bones (three to four hours). Add salt and spices 15 minutes before boiling process is finished. Remove all meat and separate it from bones. Cut meat into small pieces, mix with the liquid and heat to boiling point once more. Pour sült mixture into several smaller bowls, and allow to harden in a cool place (five to eight hours). Serve cold with horseradish or strong mustard, and with hot potatoes and pumpkin salad on the side.


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