Bucovinian Tochitură is one of the most flavorful and rich traditional Romanian dishes, born from the culinary spirit of Bucovina and the generosity of festive winter meals. Though it began as a simple rustic meal – rendered pork fat and cracklings served with polenta – over time, this dish evolved into a celebration of everything delicious about pork, garlic, and farmstead cheese.
The name comes from the Moldavian regional word “tochit”, meaning “melted,” referring to the process of rendering pork fat during the traditional pig slaughter. Over the years, as more of the pork was cooked and used, tochitură became a medley of meat cuts, organ meats, garlic, sausage, and a signature side of potato polenta and fresh cheese.
Ingredients for the Tochitură (Serves 4 generously):
500 g pork leg meat (shoulder or thigh)
250 g pork liver
250 g smoked sausages (preferably homemade)
1–2 pork kidneys
1 liter cold milk (for soaking)
10 garlic cloves
3–4 tablespoons pork lard
5 eggs (for frying)
300 g fresh sheep’s cheese (caș)
Salt and freshly ground black pepper
Preparing the Ingredients:
Cleaning the kidneys: Cut the kidneys in half lengthwise. Carefully remove any internal membranes and fat using a sharp knife. Rub them well with baking soda, rinse thoroughly, and soak in cold milk for at least 2 hours to eliminate any unpleasant odors.
Prepping the liver: Trim any veins, rinse well, and cut into medium-sized pieces. Soak in cold milk for at least 4 hours to tenderize and prevent it from becoming tough during frying.
Slicing meat and sausages: Cut both the pork and the smoked sausages into medium-sized cubes.
Cooking the Tochitură:
Heat the pork lard in a heavy-bottomed pan or cast iron pot.
Add the pork meat and sear gently on low heat until it starts to brown lightly.
Add the kidneys and liver. Cook slowly, stirring occasionally.
Toward the end, add the smoked sausages and crushed garlic. Let everything sizzle for a few more minutes so the flavors blend.
Season with salt and pepper to taste.
Preparing the Fried Eggs:
In a separate pan, melt a little pork lard.
When hot, crack in the eggs, being careful not to overlap them.
Let them set over low heat, then tilt the pan and spoon hot fat over the tops of the eggs to finish cooking without flipping.
Season with salt and, if desired, freshly ground black pepper. Carefully lift each egg out with a spatula.
Bucovinian Potato Polenta (Mămăligă din Cartofi):
This special potato-based polenta is a regional specialty in Bucovina and pairs perfectly with the richness of the meat.
Ingredients:
1 kg potatoes
500 g cornmeal (mălai)
Salt to taste
Method:
Peel and dice the potatoes. Boil in salted water until just covered.
Once cooked, mash them directly in the pot (preferably a cauldron).
Gradually sprinkle in the cornmeal, stirring continuously to avoid lumps.
Return the pot to low heat and cook for around 10 minutes, stirring constantly.
Level the polenta, let it simmer gently for 2–3 more minutes, then turn it out onto a wooden board in the center of the table.
Serving and Assembly:
On each plate, spoon a hearty portion of potato polenta.
Top with the hearty meat mixture and one fried egg.
Grate fresh sheep’s cheese (caș) over the top while everything is still hot.
Serve with homemade pickles: cucumbers, peppers, or sauerkraut for a refreshing contrast.
A True Taste of Bucovina
Tochitură Bucovineană is more than a meal—it’s a warm, satisfying experience steeped in history and flavor. From the rich organ meats to the rustic fried eggs and unique potato polenta, each bite tells the story of rural life, tradition, and celebration. It’s a dish best enjoyed with family, especially during the winter holidays, but it’s welcome at any table year-round.
Perfectly hearty, utterly satisfying, and deeply traditional—this is Bucovina on a plate.
