A Romanian Christmas lunch will usually start by a traditional piftie. It is a kind of pork meat jelly or "aspic".

Recipe for 10 people:
  • 3 lbs. (1.5kg) Pork feet and head
  • 1 onion
  • 2 carrots
  • 1 parsnip
  • 1 parsley root
  • 1 celeriac
  • 2 bay leaves
  • 4 juniper berries
  • 4 garlic cloves
  • salt
The day previous making your piftie, wash and clean the pig's trotters and pig's head. If hairy, singe them and put them in some cold water with some vinegar to soak over night.

The next day, wash and dry the pig's head and trotters. Split the pig's trotters in two lengthwise and break the head with the mallet. Place in a large pot and some water so that there are 3-4 inches of water above the pork pieces. Boil over slow to medium heat for 2-3 hours. skim from time to time. Then add the vegetables, bay leaves, and juniper berries and allow to cook for another hour.

Take the meat of the bones and place it at the bottom of deep oven dish.

Chop the garlic and add it to the meat bouillon that you will have strained through a muslin cloth. Then pour on top of the meat in the dish.

Refrigerate until it sets.

Lactose free, gluten free, nut free suitable for pregnant women.