Sibiu Salami

Sibiu Salami is a traditional Romanian sausage that is recognized for its unique flavor and high quality. It is named after the city of Sibiu, located in the Transylvania region of Romania, where it was first produced.

History

The production of Sibiu Salami dates back to the 18th century, when it was introduced by German butchers. The recipe has been passed down through generations and has remained largely unchanged. The salami is traditionally made during the winter months, when the cold climate allows for natural fermentation.

Production

The production process of Sibiu Salami is meticulous and time-consuming. It begins with the selection of high-quality pork, which is then minced and mixed with a blend of spices, including salt, pepper, and garlic. The mixture is stuffed into natural casings and left to ferment for several days. The salami is then smoked and left to dry for up to three months. The final product is a hard, dry sausage with a strong, distinctive flavor.

Recognition

In 2016, Sibiu Salami was granted Protected Geographical Indication (PGI) status by the European Union. This means that only salami produced in the Sibiu region, following the traditional recipe and methods, can be labeled as Sibiu Salami. The PGI status has helped to preserve the traditional production methods and maintain the high quality of the salami.

Consumption

Sibiu Salami is typically sliced thin and served cold. It is a popular addition to charcuterie boards and is often paired with cheese and bread. It is also used in cooking, adding flavor to dishes such as pasta and pizza.

See also

• Romanian cuisine
• Salami
• Protected Geographical Indication

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