Piftie Mastery: Crafting a Traditional Romanian Aspic Delight

Dish recipes: Piftie
Photo from laprovincia.ro

Embark on a culinary adventure with our Piftie recipe, a beloved Romanian dish celebrated for its unique texture and savory taste. Also known as "Caltabos," this traditional aspic is a testament to the rich tapestry of flavors in Romanian gastronomy. Let's explore the art of preparing this classic delicacy.


2 lbs (0.9 kg) pork trotters or hocks

1 lb (0.45 kg) pork skin

1 lb (0.45 kg) pork meat (shoulder or belly)

1 onion, quartered

2 carrots, peeled and sliced

2 bay leaves

10 black peppercorns

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/2 cup (120 ml) white wine vinegar

1/4 cup (60 ml) vegetable oil


Rinse the pork trotters or hocks thoroughly and place them in a large pot. Add pork skin, pork meat, onion, carrots, bay leaves, black peppercorns, salt, dried thyme, paprika, white wine vinegar, and vegetable oil to the pot. Cover the ingredients with water and bring to a boil. Reduce the heat to low and let it simmer for 3-4 hours until the meat is tender and falling off the bones. Remove the bones and bay leaves from the pot, then strain the liquid to separate the broth from the solid ingredients. Place the solid ingredients into a mold, arranging them evenly. Pour the strained broth over the solid ingredients in the mold. Allow the Piftie to cool to room temperature before transferring it to the refrigerator to set overnight. Once set, slice the Piftie into portions and serve chilled.


Piftie is traditionally served cold, sliced into portions, and garnished with a sprinkle of chopped fresh parsley. Enjoy it as an appetizer or part of a festive Romanian feast.

Piftie, with its unique blend of flavors and textures, showcases the craftsmanship and culinary heritage of Romania. Delight in the experience of preparing and savoring this traditional aspic, a true embodiment of Romanian gastronomy.