Hotrât

Hotrât is a Romanian culinary preparation typically made from pork belly. It involves a process of curing and often smoking the meat, resulting in a rich and flavorful product. The curing process usually involves salt and various spices, such as garlic, pepper, and sometimes paprika, which help to preserve the meat and impart distinct flavors. After curing, the pork belly is often smoked, which adds another layer of complexity to its taste and aroma.

The texture of hotrât can vary depending on the specific preparation method, but it is generally characterized by its tender, fatty meat and a slightly chewy rind if it's left on. It is commonly sliced thinly and can be eaten as is, often served as a cold appetizer or a component of charcuterie boards. Hotrât can also be cooked further, for example, by frying or grilling, to render the fat and achieve a crispy exterior. It is a traditional food item in Romania, often associated with festive occasions and family gatherings. The specific recipes and techniques for making hotrât can vary significantly from region to region within Romania and even from household to household, reflecting a diverse culinary heritage.