Recipes with ciuìga

Ciuìga can be eaten fresh after a few days of curing by boiling it in water for about 20 minutes. Local ciuìga recipes suggest pairing it with boiled potatoes, mashed potatoes, thinly sliced cabbage, or polenta and sauerkraut.
If left to cure for a slightly longer period of time (from about ten days) it takes on the consistency of a salami and can be sliced like a common salami. In this case, it is traditionally paired with potatoes and thinly sliced cabbage.