The demand for mititi for this year’s mini-holiday on May 1 has increased by around 30% compared to the same period last year, with the estimated production volume by processors at around 18 million mititi, which means that half of Romanians will consume this symbolic product, says Dana Tenase, Executive Director Romanian Meat Association (ARC), notes Agerpres.

“From the information provided by ARC members, there is an increase in demand for small in the market, which varies greatly from company to company. We estimate this increase to be 30%, compared to the same period in 2022, and about 8% more than the period from January 1 to April 25, 2023. The total production of the mini varieties is estimated at around 1500 tons for this mini holiday on May 1st, which would mean 18 million minis, considering the fact that a mini is about 80 grams in total before you put it on the grill. If we take into account that a Romanian usually consumes two small ones, this means that half of the current population will enjoy this symbolic product,” said Dana Tenase.

Small dishes made of pork and beef remain favorites of Romanians

She noted that Romanians’ favorite trinkets remain those made from a mixture of pork and beef.

The representative of the processors added that the evolution of African swine fever in Romania continues to be the main obstacle to the exchange of traditional meat within the community, but domestic companies have adapted and offer Romanians in the diaspora meat made from meat from the European Union State without restrictions on this diseases

“The main obstacle in EU trade with small is African swine fever. Therefore, only companies using the relevant pork raw materials originating from EU member states free from restrictions regarding this disease can deliver to Romanian stores located in countries with large Romanian communities. To these destinations, the babies are sent frozen and have an oval-shaped identification mark on the label, which certifies that the raw materials used do not come from pigs raised in Romania. The assessment of the companies that deliver to the European space indicates an increase in demand by less than 10% compared to the rest of the year,” emphasized the executive director of ARC.

Although there are no official statistics on the consumption of small fish in Romania, ARC estimates show an annual consumption of approximately 200-250 million small fish, corresponding to about 20,000 tons.

“There are no official statistics on mini consumption in Romania. Small sausages belong to the prepared meat category, a category that also includes other varieties, such as fresh or lightly smoked sausages, which still retain the characteristics of fresh meat. According to our estimates, the annual consumption will be approximately 200-250 million small, about 20,000 tons,” said Dana Tenase.

Regarding the price of a small domestic product, the representative of processors notes that in the conditions of high inflation recorded last year, the impact is visible on this product as well.

“We are going through a period characterized by high price volatility, and the increase in production costs that we are registering, starting with the prices of pork and beef, the main raw materials for small meat, also affects the prices of domestic small meat. . Of course, the consumption of this product, which Romanians love so much, has also decreased,” Dana Tenase concluded.

The story of the child began in the Iordache restaurant nicknamed “La o idee”

According to the cited source, the history of the mini began at the end of the 19th and the beginning of the 20th century in the Iordache restaurant nicknamed “La o idee” at 3 Kovaci street, located in the historic center of the capital, a building that still exists. At that time, writers, politicians, diplomats, soldiers, journalists and artists of Bucharest passed through it.

History says that the restaurant would gain more fame from the day when the poet and journalist Nicolae T. Oresanu, in a moment of humorous and gastronomic inspiration, created an original menu for it, christening in his mukalit style the dishes and drinks that the memorialist Kostiantyn Bakalbasha recorded them to the list of dishes “a la Oraşănu”.

Thus, on one of the evenings, when the consumption of the “hungry” caused chaos, and the supply of sausages ran out, the patron Jordake, faced with this unforeseen situation, was inspired to roast the “patricians” (as they were (Oreshanu – large sausages) without casings, but in in a smaller form. However, when minced, Jordake added a few more spices: cumin, thyme, pepper, bicarbonate and a little saltpetre. From that evening, they became the signature dish of the house, named “mici”, also by journalist Oraşan (photo source ©Ciaobucarest |Dreamstime.com)