Do Georgians eat pork?
Where pork turns up on the menu and how to avoid it.
Short answer
Pork is an ordinary meat in Georgian cooking: pork mtsvadi is the most popular version of the dish and the gold standard. In the valleys khinkali are made with a mix of pork and beef, while mountain khinkali were traditionally made with mutton. Mtsvadi also comes in veal, lamb or chicken, so pork-free dishes are easy to find.
Why
- Pork also goes into khinkali: in the valleys the filling is pork and beef.
- Racha ham, lori, is salted, smoke-cured pork and a well-known delicacy.
- Mtsvadi is also made from veal, lamb or chicken.
Details
If you don't eat pork, ask about the filling in khinkali and sausages, and ask for mtsvadi made from chicken, lamb or veal.
Tip
If you don't eat pork, ask about the meat: khinkali and mtsvadi can be pork or mixed.
What may differ
The meat in khinkali and mtsvadi depends on the region and the venue, so ask the waiter.
Common misconception
What actually happens
People also ask
- Do Georgians eat pork?
Sources
- Georgia Travel: MtsvadiChecked at:
- Georgia Travel: Rachan HamChecked at:
- Georgia Travel: KhinkaliChecked at:
Information checked on November 13, 2026.
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What is utskho suneli and what is it added to?
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What is khmeli suneli and how is it used?
Khmeli suneli is a Georgian spice mix, and in the Imeretian version of aubergine with walnuts it goes in only in a very small amount so that it does not drown the garlic.
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What is Georgian tolma?
Tolma is one of the staple dishes of Georgian cuisine, and there is a vegetable version that suits vegetarians.
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What kinds of flaky khachapuri are there?
Flaky khachapuri in Georgia comes in several types: Meskhetian, made with puff pastry-style dough, a Gurian crescent with cheese and hard-boiled eggs, and a square Rachan one with a walnut in each corner.