Insane Food in Romania - GIGANTIC MEDIEVAL BBQ + Mangalica Hairy Pig!

hey everyone hope you're having an amazing day it's mark Wiens I'm in Romania and today we have the honor to experience the ancient medieval food of Romania and so actually the main event is going to be tomorrow morning early when we have a medieval Romanian pig roast but before tomorrow morning we're actually starting off with dinner - tonight right now they have just done amazing incredible things to preserve the ancient food the food of Romanian ancestors and medieval cooking techniques I can't wait to share this ultimate ancient Romanian medieval food [Applause] [Music] [Applause] yes I'm [Music] we're starting up this is a full jar of pálinka no no no not a jar of the palinka that's good because we can drink a jar of it cuz we have old jar of it this is just one of the most impressive displays of food there's just like piles of meat and vegetables and that's like all over the place with a blazing fire and they're cooking things in iron skillets pots he has loaded on the serious pork back onto the wood oven there that's Mangalitsa pork nice which that's some of the best pork fat in the world they've got two different stews going on the fire one is a lamb stew that's just like fall-off-the-bone tender lamb and others are rabbits do that's going and she's just adding sauces and beautiful things the aromas are just pouring out of this fireplace [Music] [Music] just unbelievable up bread with the onion and the cheese butchie's Balu who is that from here yeah on some toast and then I didn't know what he was gonna do it that that melted Mangalitsa fat when it came to a melting point he poured on the hot fat and melted fat onto the bread i just sizzles away oh man the pork fat is actually dripping into the toast with the crunchy pieces of the fat and those onions all tripping with pork and cheese incredible unbelievably delicious toast will never be the same again this is a salami that we've worked for two years with the way [Music] salami oh you taste a nut - yeah that's like walnut delicious and this one is within another salami with wine and pepper two types two different types [Music] yeah you taste it's like a fruity pepper how do I have some some are done which in [Music] [Music] it's a special one that's made right there everything is from here is [Music] oh the mushrooms in it yeah mmm wild mushrooms from around wild mushrooms yeah watch incredible hey it's so good Wow nice this is fried pork neck juicy its fatty its crunchy multiple layers of crunchiness if I don't make any sense about what I'm talking it's because I'm in another world right now and I don't even like everything is on an epically large unbelievable level here they're doing amazing things I had no idea what to expect and this is just blown me away it smell like smoky smoky chili like creamy smoky Chili's [Music] roasted halloumi [Music] that's like crispy cheese heaven [Music] crunchiness or dinner this is actually the original building that that the restaurant started out in so this was the original kitchen and we are sitting on a table as he order to explain this this stone slab which is from locally from here but made from oyster shells yeah Wow oh and this is the wine area hooray yeah we all want to say we love us as portal okay so it's good wine okay he dished out the Lambs dude that lamb see this is only like the appetizer Lambs dude there's so much more to come chunks of oi'm and this chili gravy sauce that's been stewed over the fire it smells unbelievable [Music] who's a genius it's so you taste the tomatoes the onions the spices in there the chili in there and that herb that like mountain to urban they're unbelievable I'm in disbelief that lamb was just beyond my wildest dreams and now guinea fowl a whole platter of guinea fowl it is a drumstick is it okay to pick up and eat yeah however you want there are no rules oh wow it's so smoky tastes like it's been smoked and then cooked everything such a slow cooking pot desolate tomatoes and chilies and wild herbs are so natural oh well [Music] next up for the rabbits dude she just gave me an entire drumstick a rabbit drumstick and that's like the size of a chicken it has to be like double the size of any other rabbit I've ever seen it's huge that's possible unless you know that's beautiful mushrooms and potatoes and onions there's like maybe some wine is in there hmm dinner is not over yet they're still gonna grill all of those Mangalitsa steaks and girl'd meat he said like sausages pork all sorts of things they're still grilling but we're gonna try to get a little exercise in before next course walk around I need to get some fresh air [Music] we're going outside this is my first time to ever vlog in a massive sheepskin oh yeah I probably won't even like I don't think I can even notice a weather change out here at all with this on zero cold at all this is the warmest think it could possibly work fire is just raging I feel like an entire flock of sheep running around this is just it's just like all the cool things in life right here on this farm everything massive everything just ancient and preserved I am actually I have to tell you the truth I'm just sweating the fire and the flock of sheep on my back smoker in three months it will be ready over oh I can turn into a salami in here oh just three months later there's the tape version well yeah oh yes and starting at 5:00 a.m. which is in like six hours from now these are the pigs that are gonna go on the fire and they are marinating already look at that fatty content oh and it just smells oh they already smells so good and tomorrow yeah they're gonna be rolling off the hoenn tomorrow [Music] and now the time has come for the barbecue the Mangalitsa pork the sausages there's sheep there's oh man this is next-level in every dimension and the Sheep sausages [Music] so price Dante's in English but it's the same lie quite good this one is the fresh wild boar sausage it's like which is so healthy natural tation fattiness this is meat paradise the flu vers it's fooled like dense porky flavor giddy up I love onions [Music] okay that's the name of the sheep honey Oh lassie Lika sheep dipped in that like Apple garlic sausage juicy fattiness the natural flavor of everything everything is from here on the farm and it will blow your taste buds out of this world so wild boar sausage with sweet chili jam comedy night why okay this is the way oh and actually their chili jam is made with the White House yes no that's why you said I need to face it [Music] it was so juicy and that's like the desert lamb the lamb tenderloin does all I need for dessert I agree with you [Music] I'm amazing about this places they have traditional lodges and like wood houses accommodation and so one of the best things is that after eating you can sleep here and so we have about five hours of sleep then I'm gonna wake up and see them put the pig on the grill okay I'm gonna get some rest and I will see you at 5:00 a.m. good morning everyone its 5:00 a.m. I'm walking back over to the main dining hall where they're gonna put the pig on at 5 a.m. and they said there's a lot of wild animals around here as well I knew that is a huge pig they just told me a hundred and ten kilos that is a monster pig and so it's on this rotisserie spinning machine that they have made so they're hooking up the chain to that motor which is going to rotate the pig [Music] and that is the way that you go from straight pieces of wood to fire avoiding the kindling the rotisserie is not nearly as easy as it looks it's not like you just build a fire and rotate it you have to know where the fire vote goes because the pig is thicker in different places the animal singer in different places so he actually did two different piles of wood on either side have to spread out those coals distribute them so that it cooks evenly and around eight hours later it's gonna be just following off the bone and ready to eat people are gonna be here this was they do everything on a massive gigantic scale here [Music] good morning again it's about 8 a.m. now this is my first time seeing the farm seeing this entire area in the daylight that I put my head on correct I think I need to tuck it in a little bit okay better okay but anyway we spent the night in that elevated that's on stilts house an amazing an amazing room but the land here is beautiful this is a best wine producing area of all of Romania as well and it's a world-class wine destination it's just the it's great to see it in the light time and you can just see how gorgeous and how what a ranch this is [Music] and yes I'm going vegetarian for burgers today [Music] it's 9:00 a.m. now it's been about four or five hours since we put the pig on the fire and you can see it's already just starting to like slosh around the meat is starting to slosh around in the tinfoil you can hear it like wiggling back and forth so it's already starting to get tender so tender and cook that fire is blazing hot and it's gonna need at least like four more hours I think and so we're just walking around we're okay [Music] horses are beautiful a stable system it's so spectacular ly beautiful and peaceful and I think later they might even do a little bit of a horse riding but ocular place [Music] okay I'm just gonna I'm gonna take a little ride on the horse just galloping around thank you feels great [Music] he attacks it that that they caught in this cage but actually he just released it back into the oil they ran up in the world I think I caught it on camera but actually it's me it's meant to be a fox trap because he's a a lot of Fox foxes around here and they come and they kill the the guinea fowl and the chickens last night they caught a kind of wild cat and just released him back into the wild Wow and we are we're walking now down the hill all the way a little ways to see something special something we ate last night [Music] yes here it is everybody Mangalitsa pigs are prized around the world for being some of the highest quality pork meat you can get and the highest quality fat and some people say the fat even has health properties and yeah and Cornell just mentioned that the Mangalitsa pigs zero cholesterol that's amazing they're big and hairy and curly and again the the farm-to-table concept I mean they raised all their own meat they grow their own vegetables they pickle everything there's honey there's different jams there's all sorts of things that are all from here from the land that they do that they produce [Music] fresh honey honeycomb [Music] hello after all the morning activities it is getting very close now and you can see the pig a hundred and ten kilos of pig is starting to spill and you see how golden how tender how perfectly cooked that is oh man and this time he is beginning to pick up the wires take off the foil to reveal gesso their technique here is that they wrap it in foil to cook it most of the way through and that seals in the juices so that the juices don't drip but now the final step is that they took out the foil and that's good but you can see that piece of that hind leg where it of where the foil had fallen off how crispy golden that is and now the whole body is gonna get that final rose [Music] as the Pig gets its final roast we're starting with some tripe soup couch right oh man that looks good it's looks so milky too and there's salami there's chilies there's onions all the tripe is so tender not truly at all and that's like a seriously milky butter he brought he just added in a little blob of creme de mine it's a sour cream Wow pull that extra shower cream wellthey loves more wild board who paradise and this looks like this is a clear broth as opposed to Eternity rock but just some light vegetables it smells so good that meat it's been cooked for so long he's so tender but it still retains that like wild texture and then it's like a tomato we've kinda like carrot broth that's stunning and this is a tempo onion but like an over maybe it's a shallot they're just mild and crunchy and juicy you know that's it is how do you have the pure inside oh yeah tell the story how the twisty cloud can Yumiko and you young Krishna Krishna and here is going inside is the schnapps it's just a sip that's like a yo-yo Moses we're gonna take a quick horse ride horse carriage ride Mike are you ready quick horse ride and then we'll come back for the pig onto the rolling hills it's like a prairie the grass it's absolutely gorgeous what a special place okay we made it oh that was fun of course it would have been silly for me to think that it was only the pig there's chicken wings there's the cabbage rolls there's ribs there's potatoes there's another ribs or a boil and they I think they were getting really close but he just sprayed out the fire I think the pig is like so close a little bit of the freshly baked bread I think there's flax seed and sunflower seeds and pumpkin seeds on top [Music] it's a male it's not a mommy I got the word from cornellà to just grab one and he's out of the pan Sal model a which are the cabbage rolls and you can just see how they're caramelized uh-huh [Music] Oh oh it's hot oh wow okay Funko pop put a tap or an entire habit drool right out of the oven in your mouth it just holds in retains that heat and part of it just because it's when you bite down that's just like hot pork oil big oil just squeezes out that's like caramelized cabbage in pork fat wow it's good [Music] you stay back by the fire for too long you start to cook as well and so many snacks before the big this is that like cabbage and pork ribs oh that's hot and right out of the pot [Music] those forests still have some texture and then cook down with the cabbage man meat is just flying all over the place again like last night that's a piece of a sample of that's the pig [Music] if next PC just sliced up a peaks from the top of the neck of the pig and that is unbelievable carmelize pig [Music] and is in the next piece which is on the side of the pig [Music] all that is just a pure meat no fat that almost is like Turkey but way juicier I'm really enjoying this one like the leanest but the juiciness is remarkable and that garlic sauce is extraordinary water [Music] this is what it's all coming down to ever since life tonight the medieval ancient times Romanian pig roast and it's been a tradition to roast an entire pig for centuries for thousands of years in Romania and this is what it all comes down to this entire experience the amazing hospitality the amazing people just unbelievably delicious food and really spectacularly beautiful everything that's happened and the people have just made it I can't even exploit it anymore but this is what it's come down to not a huge thank you to Cornell oh and everybody for hosting us I can hardly even process everything that happened and just the natural beauty here and a big thank you it has been spectacular all the way from last night and then all the way up to the medieval pig roast and also a huge thank you to everyone who helped organize and turn a semen Christian and to everybody who helped organize everything here and then finally big thank you to you for watching this video please remember to give it a thumbs up if you enjoyed it leave a comment below I'd love to hear from you and if you're not already subscribed click subscribe now and also click the little bell icon so that you immediately get notified if the next video that I publish goodbye from Romania and I will see you on the next video

Channel: Mark Wiens

Views: 3,095,880

Keywords: Ferma Dacilor, Mangalica pig, Romania, Romanian food, Romanian bbq, Romanian meat, Baltic food, Romania food, best food in Romania, Romania travel guide, food in Romania, sausage, food videos, food vlog, food travel, travel vlog, travel videos, Mark Wiens, Mark Wiens Romania, European food, Europe, medieval, BBQ, barbecue

Id: kd0FRDkHqPc

Length: 30min 56sec (1856 seconds)

Published: Sun Dec 01 2019