Particularities of Sibiu Salami

The particular taste of the Sibiu Salami is a direct result of: the components of meat and lard, the salt and spices added, the aromatic compounds in smoke, the aromatic compounds resulting during the fermentation (which starts with making the paste and continues with smoking, drying, and curing under the influence of mold) of sugars, proteins, and fats. The most important contributor are the aromatic compounds formed through the fermentation of sugars, of the existing amino acids or of those formed by protein hydrolysis, as well as of those formed by lipid degradation. The Sibiu salami, with its long period of drying and curing, has a specific, unmistakable flavor.

Despite the evolution of pig breeds and production technologies, the recipe of the Sibiu Salami has not undergone major changes, keeping its raw materials and spices, the cold smoking and the long drying and curing time that contributes to a taste that is so appreciated by consumers.

Beyond the differentiating aspects mentioned above, in the context of its being a Protected Geographical Indication, its particularity is mainly based on (A) a specific production method created by skilled local producers, and (B) its flavor, due to the characteristics of some of the auxiliary ingredients used in the manufacturing process.

  1. The specific manufacturing method created by skilled local producers

Beyond technological and production-related aspects, the human factor continues to be relevant to the manufacturing process, as many of the production steps are done by hand.

Thus, a very important role was and still is fulfilled by master sausage makers, who leave their all-important mark on its quality, and whose artistry is even today decisive in creating the particularities that give value to this product. Only the skills of people well versed in their craft can tell, beyond all shared knowledge, the right time to do something one way and not the other.

This skill is actually a heritage passed down from generations, the knowledge shared by all those involved in making Sibiu salami. Learning it and assimilating this experience has preserved the continuity, within the designated area of origin, of a product that is widely appreciated both in Romania and abroad.

  1. The specific taste, a result of the characteristics of the hardwood used for smoking and of the long drying and curing time

The hardwood (beech, oak or a variable proportion mix of the two) used to smoke the salami is exclusively sourced from Romania.

In the cold smoking stage, the sausages are exposed to smoke from hardwood for a significant amount of time (between 3 and 10 days). The particularities of this type of wood contribute decisively to building the specific flavor of the end product.

Throughout decades of faithfully preserving the traditional production process, the unbreakable link between product, its name and the area of origin took hold in the mind of consumers, who now see in the Sibiu salami that certain dry and cured product made in a specific area, from pork and firm lard mixed with salt and spices, that has a ruby red color and a casing covered in noble, yellow-white or off-white mold, with a particular flavor and taste mainly resulting from cold smoking with hardwood and a long drying and curing time.