Market Stall · Cured Pork Plate
Slănină afumată cu ceapă (Smoked Fatback & Onion)
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Photo coming soon
It's eaten raw, straight off the rind — the smoking and curing do all the cooking that's needed.
Thick slices of smoked pork fatback are served cold on a wooden board with raw onion rings, coarse salt, paprika, and dark bread — a market and fairground staple rather than a restaurant dish.
Why it's made this way: Cured pork fat was the calorie-dense, portable food that got mountain villages and market traders through Transylvania's long winters, and the pairing with sharp raw onion never went away.
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Part of World of Street Food — 690 dishes from 118 countries.
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