Do Georgians eat pork?
Why people ask and where pork isn't eaten.
Short answer
Yes, most Georgians eat pork, and mtsvadi, pork shashlik, is one of the country's most popular dishes. Pork is mainly avoided by Muslims, such as some Adjarians and the Azerbaijanis of Kvemo Kartli. Many Orthodox Christians give up meat during fasts, so menus offer more Lenten dishes at those times.
Why
- Pork also goes into other dishes, such as mixed-meat khinkali and ojakhuri.
- Racha ham, lori, is a well-known pork delicacy.
- Restaurants always offer beef, chicken and lamb dishes.
Details
If you don't eat pork, ask about the filling in khinkali and sausages. Pork-free dishes are more common in Adjara and areas with Muslim communities.
Tip
If you don't eat pork, ask about the meat: khinkali and mtsvadi are often pork or mixed.
What may differ
Pork-free dishes are more common in Adjara and areas with Muslim communities.
Common misconception
What actually happens
People also ask
- Do Georgians eat pork?
Information checked on October 3, 2026.
What to Try in Georgia: 30 Dishes Recommended by TouristsRelated questions
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How do khinkali differ from manti?
Khinkali are a Georgian dish boiled in water, while manti come from Central Asian and Turkic cuisines and are steamed.
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Khinkali and khachapuri: whose dishes are they?
Both khinkali and khachapuri are Georgian dishes.
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Which cheese do you need for khachapuri?
In Georgia, khachapuri uses Imeretian cheese, a young brined cheese with a mild tang, and sulguni, which stretches well.
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How do you make khachapuri at home?
The easiest home khachapuri is Imeretian: make a dough of matsoni or kefir with flour, egg and baking soda, fill it with grated cheese, flatten it and fry in a pan or bake.