Ghiudem is the half-brother of Babić, spicy and smoked, darker in colour and flattened by hand-pressing. Allegedly, the Ghiudem has Tatar origins. Also known as Sugiuc, it is highly appreciated, from the Caucasus to Turkey and from the Balkans to Germany. Its recipe varies according to the local tradition. Our Ghiudem from Buzau is easy to recognize by its horseshoe shape and specific flavour, given by the sheep meat.
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