RomnEnglez

alimente n porii micifinger foods [n cazul mncrii pentru bebelui]

brnz burdufsalty cheese made from sheeps milk

brnz dulcecottage cheese

bulzoven-roasted cheese polenta

caltabocaltabo (traditional sausage made with liver)

carcascarcase

crnciori olteneti (smoked, spicy and dry sausages, fried or rarely grilled)Oltenian sausages (smoked, spicy and dry sausages, fried or rarely grilled)

crnai cabanoscrnai cabanos (salty, thin sausages)

cartofi la dubbaked potatoes (?)

cagreen ewe cheese

cacaval panebreaded yellow cheese

ceaf porcpork neck / collar

chifl (~ aprox.)scone

ciolanpork leg

ciorbsour soup

ciorb de perioareciorb de perioare (traditional soup with boiled meatballs)

ciuperci criofilebutton mushroom

cotlet de porcpork chop

cozi de elin (?)celery sticks

dovleac moscatbutternut squash

dovlecelmarrow

dulceafruit preserve

ficeichicken liver

fil de aluzander fillet

frigruie puichicken skewer

iahnie de fasolebaked beans

jumripork scraps

kaiserbacon (?)

la cuptorroasted

linte PuyPuy lentil

mmlig / mmligupolenta

mncricdish

mnzatveal

mici / mititeimici (traditional grilled ground meat rolls)

minuturiquick snacks (?)

mujdeicrushed garlic paste

muchi de porcpork tenderloin / pork fillet

http://en.wikipedia.org/wiki/Pork_tenderloin

muchi de vitsirloin

muchi filesmoked fillet (?)

muchiule [de pete]loin

palincpalinka (traditional fruit brandy)

papanaipapanai (traditional fried pastry filled with cheese)

pomana porculuipigs alms

pulpe de puilegs

pulpe de pui cu spatelegs with a portion of the back

pulpe inferioare de pui / ciocneledrumsticks

pulpe superioare de puichicken thighs

purcel (de lapte)suckling pig

rasol de pestefish pickled in brine

rasol de vacutaveal shank

salat Bibb (numit i Boston)butter lettuce

salat de boeufbeef salad

sngereteblood sausage

sarmalesarmale (traditional ground meat stuffed cabbage leaves)

srmlue banatene (a NU se confunda cu sarmalele din varza!)srmlue (traditional ground meat stuffed grape leaves)

scricicspare ribs

sferturi posterioare, cu pieleleg quarters, with skin

slninsalo (cured slabs of fatback)

smntn dulcedouble cream

oric / oricirind

telemeatraditional Romanian cheese

tob

traditional Romanian sausage-like delicatessen, stuffed with pork jelly

urdTransylvanian whey cheese

vcu / vitelveal [indiferent daca animalul e de sex feminine sau masculin, conf. wiki!

Veal is the meat of young cattle (calves), as opposed to beef from older cattle. Veal can be produced from a calf of either sex]

varz clitslow roasted cabbage

Imagini cu impartirea vacii pe bucati:

http://en.wikipedia.org/wiki/SirloinPiept de porc /pee-ept de pork/ this is the belly. It usually consisted of the ribs, the flesh, a layer of fat, and the skin. Some of the supermarkets with sell it fara grasime which means without fat. Theres still plenty of fat in it, so dont worry, but theyve removed the thickest fatty strata and the skin. Belly is great in many dishes it grilled well on skewers, roasts perfectly, and can be minced up to make sausages or meatballs.

Ceafa de porc /cha-fa de pork/ this is a cut from the back of the neck. It generally comes in thick steak-like slabs. It grills very well, having fat marbled through it, and it can also be cut up into chunks for stews.

Cotlet de porc /cot-let de pork/ The cutlet usually comes from the upper part of the rib area. Cutlets are usually bone free and quite low in fat (comparatively speaking, of course). They are good on the barbeque, but can be a little dry, so I recommend a good marinate. They can also be hammered thin and turned into schnitzel. Look for the antricot /an-tree-cot/ (from the middle of the back) and the vrabioara /vra-bee-wah-ra/ (near the rear).

Muschi de porc /mush-key de pork/ This is the muscle from the rear part of the spine, the tenderloin. Its very versatile and can be chopped and fried or grilled. I generally like to keep it whole and roast it, perhaps with a coating of herbs and spices.

Pulpa de porc /pull-pa de pork/ this is the ham or the thigh. It can be used for various cured meat products but is commonly considered the best cut for a friptura (thick-cut steak). Cooked on the bone at a low temperature in the oven, the pulpa is an excellent joint for roasting too.

Fleica de porc /flay-ka de pork/ another cut from the belly of the pig, towards the rear legs. The supermarkets commonly sell it in strips and due to its fatty content its quite good for chopping and frying or mincing into meatballs or sausages. Its often found smoked (afumata).

Rasol de porc /ra-sol de pork/ the rasol is the hock, part of the legs, and can be called rasol din fata (front hock) or rasol din spate (rear hock). Supermarket cuts tend to be sold in laterally-cut slices with a circle of bone in the middle.

Spata de porc /spa-ta de pork/ This is the cut of meat from the top of the front legs of the pig, the pork shoulder, and is quite versatile. It can but cut into chunks for a stew; minced up for sausages or meatballs; de-boned, rolled and stuffed; or marinated and roasted whole.

Coaste de porc /quas-te de pork/ These are the ribs and are very often smoked in Romania (coaste afumate). A favourite cut for roasting, grilling, and barbequing.

Ciolan /cho-lan de pork/ actually a leg bone rather than a cut of meat but some restaurant will advertise a ciolan de porc, which usually means a large leg joint, something like a hock, probably slow roasted and maybe smoked.

Eur-lex, carne:

http://eur-lex.europa.eu/Notice.do?mode=dbl&lang=en&ihmlang=en&lng1=en,ro&lng2=bg,cs,da,de,el,en,es,et,fi,fr,hu,it,lt,lv,mt,nl,pl,pt,ro,sk,sl,sv,&val=472544:cs