What kind of meat should I choose?

 The gammon:   gammon is used for stews, but it is suitable for schnitzel as well. It is also used as minced meat in several tasty dishes.

 The  scapula/shoulder: this part of the pig is ideal for stew and goulash.

Short and long loin: the loin is the noblest part of the pig and it is used for making steaks. This is the part used for making the wonderful Brasov steak which is very good. It is worth trying the back filled with sausages, it is an unforgettable dish! The ribs are used for preparing pork meat soup.

Pork chuck:this is the best part for making gypsy stew: on the grill outdoors it cannot be surpassed by any other dish. It can also be cooked as goulash, you can make stew and it is the main ingredient for minced meat. A very tasty soup can be made from the pork chuck.

Ribs: there is no doubt that they are the best sliced and roasted with garlic.

Dagado: most people buy this part to use it for minced meat.

Head, legs, tail and bone: these parts are usually used in jellied dishes because these parts are the traditional elements of the dish.