Romania: The two versions of it are "tobă" (drum) or, especially in Transylvania, "caş de cap de porc" (pig head cheese, akin to the Hungarian "disznófősajt"), which looks like a wide sausage, 4-in-diameter, and the marginally similar "piftie". This is the same dish as Serbian and Macedonian "pihtije"), in which the contents are poured into a bowl and refrigerated. "Piftie" is not necessarily head meat, but can be different kinds of meat, boiled with garlic and bay leaves. It is prepared by boiling pig's feet to make a soup, because they contain more gelatin than any other part of the pig. The mixture is then cooled to make a jelly. Usually, garlic is added.