vetele

Vetele, also known as "Vetel" or "Vitele," is a traditional Romanian dish. Its primary ingredient is usually pork, often pork belly or pork shoulder, though variations can include other cuts of meat. The pork is typically seasoned with garlic, salt, and pepper, and sometimes other spices such as thyme or bay leaves.

The preparation of vetele involves a slow cooking process. The seasoned meat is often simmered or braised in its own fat or a small amount of liquid until it becomes very tender. This lengthy cooking method allows the flavors to meld and the meat to soften considerably. After cooking, the vetele is usually cooled and then sliced or portioned. It can be served hot or cold.

When served cold, vetele is often enjoyed as a type of terrine or as a spread, similar to rillettes or pâté. It is commonly accompanied by bread, pickles, or mustard. The rich, fatty nature of the dish makes it a hearty and flavorful component of traditional Romanian cuisine, often found at family gatherings and celebrations. Regional variations exist, with slight differences in seasoning and cooking techniques employed across different areas of Romania. The dish is appreciated for its simple yet satisfying preparation and its distinct, savory taste.