History and Tradition
Carmangeria Rox-Ana — 32 years of history
The Founder
Mircea Sandu
His story begins in a grey Romania, in the hard years of the 'under‑the‑counter' trade of the Ceaușescu era — when ambition and courage were worth more than any fortune. The road was never easy, but he carried something stronger: the conviction that honest work and respect for tradition can build something that lasts.
Out of the wish to give his family clean food and to give people back the true taste of childhood, the family butchery 'Rox Ana' was born — named after his two daughters, the soul and the pride of the house. It was never just a business, but a continuation of how our grandparents once lived: with respect for the animals, for the land, and for food made simply, without compromise.
Patiently he built a butchery and a smokehouse where the products are crafted by hand — no additives, no rushed processes, no artificial flavours. They have a short shelf life precisely because they are alive, clean and authentic. As they were once made in the larders of the grandparents: meat smoked slowly over beechwood, left to dry naturally under the eaves, holding on to that aroma which today has almost been lost.
For him, food was never just commerce. It was a form of respect — for health, for family, and for Romanian tradition.
The Legacy
From smokehouse to legacy
From the same love for the authentic grew the Angus and Charolais cattle farm, built with care for quality and for the natural raising of the animals.
But his dream did not stop at food. Always turned in spirit toward the place he came from, he began developing rural tourism in his native village of Valea Sălciei — a place steeped in stillness, legends and Romanian roots.
The region is known for the mysteries and stories around the Land of Luana and the 'Wall of the Giants' — places that hold on to the charm of an old, almost‑forgotten Romania.
Today, as mayor of his native village, his fight is about more than administration. It is about saving the identity of the place: restoring traditions, preserving crafts, bringing the ancestral village back to life, and passing on authentic values.
And in the end, in the warm smoke of the smokehouse, among the cuts of meat prepared as they once were, what remains is the image of a man who built not just a business, but a legacy.
A story of work, family, roots — and the beautiful stubbornness of refusing to let Romanian traditions disappear, and of giving the villagers the right to a better life.
The Vision, The Future
Dacia Romanian Gourmet
Born on the fertile, history‑laden lands of Buzău, the Dacia Romanian Gourmet brand sets out to distill, through its products, the values of Romanian culture. The chosen symbol — part of the Pietroasele Treasure — embodies our mission: to carry forward, with pride, our native cultural and gastronomic heritage.
The Story of the Babic of Buzău Land
Babic of Buzău Land. Legendary.
Babic is a kind of spicy salami brought by populations who came long ago from south of the Danube and settled near Buzău.
Legend has it that Napoleon himself was won over by the taste of this product on his return from the Russian expedition, when he was hosted by boyar Vernescu.
Our babic, crafted with skill after the traditional recipe, keeps intact the rituals that consecrated its taste. As a century ago, the product is left to dry and then smoked over beechwood — the source of its distinctive aroma.
Like the Pietroasele Treasure, well hidden and kept secret, the Babic of Buzău Land is the emblematic product of the region — part of its contemporary treasures.
The preparation ritual has been kept unchanged through time: the product is carefully pressed for several days, slowly smoked over hardwood, dried and checked moment by moment. Babic completes its aroma over more than 30 days, ready to be served, accompanied by the fragrant wine of the region.
This is what we do at Buzău.
Babic of Buzău Land. Legendary.