Toba is one of the traditional Romanian appetizers, specific for winter holidays, which is prepared from pork and pork.

Preparation time

120 minutes




200 g pork tongue

500 g pork kidneys

200 g pork heart

1 kg pork chop

1 piece pork belly




Bay leaves

2-3 garlic cloves

Method of preparation

Wash organs and pan in cold water, rinse several times, then boil them in salted water. Add bay leaves and pepper, then remove the foam formed during boiling. After the organs are well cooked, remove them and leave to cool.

Bone in the pan, cut into small cubes, then add salt and pepper to taste. Add the minced garlic, along with the dried thyme, and homogenize the composition with a little juice in which the organs were boiled. Cut the organs into small pieces and add them over the previously prepared composition.

Fill the pork belly with this composition, then sew it well and put everything to a boil, in water with peppercorns, bay leaves and salt. Let the drum boil for about 30 minutes, then remove it from the pot and leave to cool. As it is still warm, put the drum between two wood chippers, and above it places a weight, to press, at least 24 hours.

The type of kitchen


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