Ciolan

Ciolan is a traditional cut from the hind leg of a pig, comprising bone-in meat from the shank area. In Romanian cooking, the term covers both fresh cuts and cured preparations; when salted and smoked, it is specifically called ciolan afumat. The cut is characterized by its combination of meat, fat, and connective tissue, and it yields a flavorful stock when simmered slowly.

In cooking, ciolan is commonly used to flavor soups and stews and to make long-simmered dishes such as beans with pork or cabbage dishes. The smoked variety adds a distinct smokiness, while the fresh cut can be boiled, braised, or roasted. The bone and collagen contribute to a rich broth and tender meat when prepared over low heat.

Outside Romania, ciolan is most closely associated with the English terms pork knuckle or ham hock, though the exact cut may vary by country. It remains a staple in Romanian and Moldovan traditional cuisine and is often found in local markets and homestyle cooking.