Caltaboș

Caltaboș is a Romanian blood sausage made by boiling pork offal — liver, lungs, heart, spleen, tongue, and sometimes head meat — with rice, onion, and spices, then binding the mixture with fresh pork blood and stuffing it into cleaned casings. The sausages are poached in salted water, cooled, and pressed under a board overnight, then served either cold, sliced with mustard and horseradish, or pan-fried until the casing crisps. The dish is the centrepiece of the Romanian pig-slaughter (Ignat, December 20) when families butcher the household pig and transform the offal into a winter larder.

Regional recipes vary across Moldavia and Wallachia. In northern Moldavia around Iași and Suceava the rice content is high and the texture is almost a savory pudding. In Transylvania and around Sibiu the recipe is denser and more peppery, with marjoram and garlic. In Banat and Oltenia, caltaboș is sometimes flavored with paprika and served hot with mămăligă. The dish is closely related to the Moldovan sângerete, the Hungarian hurka, and the German Blutwurst of the Transylvanian Saxon tradition.

Today Caltaboș is served at Romanian Christmas and New Year tables, at weddings and baptisms, and at winter food festivals in Bucharest, Iași, and Cluj. It appears on the menus of traditional Romanian restaurants (Caru' cu Bere in Bucharest, La Biblioteca in Iași, Roata in Cluj) and at seasonal village fairs in Moldavia. Buy it at the Obor Market in Bucharest, at piețele (markets) in Iași, and at Romanian delicatessens in the diaspora communities of Vienna, Toronto, and Chicago.