Știți care este diferența dintre babic și ghiudem? Ce origine au cele două produse? Tipul de carne folosit • Newsweek România

Babic and ghiudem are traditional Romanian cured meats with distinct origins and preparation methods. Babic, originating from Bulgarian communities, is made from a mix of beef and pork, while ghiudem, with Tatar roots, combines lamb and beef. Both products have unique flavors and textures, with babic being lighter and ghiudem richer in spices. The preparation involves specific maceration and smoking techniques, contributing to their unique characteristics.