Tag #135873 - Interview #78511 (Vasile Grunea)

Another thing I remember is that in the fall or at the beginning of the winter, we bought a lot of geese, baked the meat, melted the fatty skin and put it into enameled pots. I remember that we always had two or three such pots with goose fat in them in our larder. Part of the meat, especially the breast and the legs were separated from the bones, seasoned with pepper, salt and paprika, fastened onto two sticks and smoked. This was smoked goose, the Jewish salami, which we ate during the winter. And we also made ‘Jewish bacon’– the fatty part of the goose or duck was cut off, marinated with some garlic and paprika and then chilled. In the winter we put it under the snow in the yard for a few hours and it became so chilled that it was as hard as pork bacon. In many families they killed ducks, not only geese.