Some of my favorite Romanian delicacies are things I know I’d never be able to make (or even attempt to make) on my own. And, ironic enough, they all tend to be pork products. Go figure. The previously featured Clisa {Smoked Bacon} is one of those; a great addition to eggs, soups, campfires, or as a midnight snack on its own. This next recipe-less feature is called

This next recipe-less feature is called Jumări (pronounced jew-mair-ee) is a true treat in my household. Up until Thanksgiving 2016, I hadn’t had a piece of these golden nuggets for years, and that’s simply because they’re literally fat, fried in more fat, and sprinkled with salt. A.K.A. You can’t eat too many at once, and you most definitely shouldn’t eat it without bread to sop up all the grease swimming around in your stomach.

I’m doing a great job selling these, aren’t I?

↓ How about some pretty pictures? ↓

These have made such an impression on me, I’ve even described them in detail in my new book One Thousand Stars That Bind:

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I reach for the jumări, little nugget of fatty gold. The crunches between my teeth releases a dense flavor. It melts atop my tongue and leaves a buttery consistency behind.

Perfection.

Salty perfection.

You could say they’re the Romanian equivalent to pork rinds, though jumări pieces vary between just fat and fat with a little bit of meat (those are always my favorite). Most pieces don’t have as much of a crunch, which is why they easily melt once you take a bite. It’s really a delicacy—little nuggets of gold, I think.

Fun Fact: Since I referred to them as “fat nuggets” when explaining them to my husband, we decided to affectionately nickname them “fuggets.” You may call them fuggets as well.

What do you think? Would you give ’em a try?
Let me know in the comments below!
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♥ La Revedere