Salam de Sibiu

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Salam de Sibiu is a Romanian type of salami made from pork, which got its name from the city of Sibiu . In 2014 it was applied for in the European Union as a product with a Protected Geographical Indication (PGI) and registered in 2016.

Like the Hungarian winter salami, the "Sibiu salami" is also filled into horse casings or artificial casings ( Naturin ); it was also known as winter salami in the 1940s . It is covered with a whitish, powdered, dry, dull and even layer of penicillium .

features

In contrast to the Italian and French raw sausage, the "Hermannstädter-Salami" in Romania and the winter salami in Hungary are lightly smoked for about two weeks before the mold colonization. The smoke gives the products their characteristic taste and means that the sausages can only slowly go rancid. The salami sticks are sprayed with Penicillium nalgiovense or a mixture of different types of brush mold, which must contain Penicillium nalgiovensis. A white to yellowish-white or white-greyish layer of mold forms, which is brushed off manually after the end of the ripening period.

The geographical area in which the “Salam de Sibiu” is produced includes Bacau County, Braşov County, Bucharest City, Covasna County, Călăraşi County, Ilfov County, Prahova County and Sibiu County.

The basic raw materials are at least 70% red pork meat and a maximum of 30% hard bacon from slaughter-ready pigs with a live weight of over 100 kg. The spice mixture consists of table salt max. 5%, pepper, allspice and garlic; Preservatives in the form of sodium nitrate or nitrite curing salt and antioxidants (ascorbic acid and its salts) are permitted.

Alcoholic ripening agents such as white, red or rosé wine, brandy or brandy or sparkling wine or black beer may be used up to max. 3% are used. Flavor enhancers and sea salt are not allowed. Cold smoking using only Romanian hardwood takes a minimum of 3 days and a maximum of 10 days.

history

The good reputation of the “Salam de Sibiu”, which was originally called “Salam de iarnă” (winter salami), has been documented by numerous documents since the end of the 19th century. Salami produced in Sinaia and Mediaş was exported through the customs office in Sibiu. So it came about that exports through this customs office as salami of the Sibiu customs office ( Romanian : "salam din vama Sibiu") and subsequently the name Salami von Sibiu (Romanian: "Salam de Sibiu") became naturalized. The Transylvanian-German weekly newspaper praised in an edition from 1873 that the Sibiu salami carries the name of the city on the banks of the Rhine and the Baltic Sea. From the Vienna World's Fair it was reported that only one article from Transylvania was significant:

“... namely the Sibiu salami (...). Sibiu produces around 3000 Center Salami, probably the best in the entire monarchy, as it is seduced far and wide and often appears as a "Veronese" under a foreign company. The upswing dates back to the Crimean War, when business-minded, mostly Italian and German Tyroleans from Sibiu provided the Austrian troops in Wallachia with it and some of them settled here. Other Germans and Saxons followed; the quality of the article lies in the processed bacon and pork from Kukurutz fattening, which was cheaper here than donkey and sheep meat. "

- Allgemeine Illustrated Weltausstellung-Zeitung, 1873

Before the Second World War, the salami was made from the meat of the Mangalitza pigs , the keeping of this fat breed of pigs in Romania can only be recorded with sharply declining numbers in the 2000s. The “Salam de Sibiu” (Hermannstädter Salami), once famous for its quality, then mutated into soy salami (“salam cu soia”) during communism in Romania .

Individual evidence

  1. ↑ a b c d EUR-Lex - 52015XC1006 (03) - EN - EUR-Lex. Retrieved July 7, 2019 .
  2. ↑ DOOR. Retrieved July 7, 2019 .
  3. ↑ Camera de Comerț a Republicii Populare Romîne (ed.): Rumanian Foreign Trade . 41st edition. 1961, p. 34 (English).
  4. ↑ Reinhard Matissek , Werner Baltes : Food chemistry . Springer-Verlag, 2015, ISBN 978-3-662-47112-8 , pp. 462 ( google.de [accessed on July 6, 2019]).
  5. ^ A b Hans Gehl : Dictionary of Danube Swabian Agriculture . Steiner, Stuttgart 2003, ISBN 3-515-08264-6 , pp. 607 .
  6. ^ Geoffrey Campbell-Platt: Fermented Meats . Springer Science & Business Media, 2013, ISBN 978-1-4615-2163-1 , p. 163 ( google.de [accessed on July 6, 2019]).
  7. ^ Sibiu chats. In: Austrian National Library. Siebenbürgisch-Deutsches Wochenblatt, 1873-03-12, page 10, accessed on July 6, 2019 .
  8. ↑ https://books.google.de/books?id=s-ZdAAAAcAAJ&pg=PA199&dq=Allgemeine+illustrirte+Weltausstellungs-Zeitung+Hermannst%C3%A4dter+Salami&hl=de&sa=X&ved=0ahUKEwiUtIm1laHjAhXCKFAKHdx1AZIQ6AEIKzAA#v=onepage&q=Allgemeine%20illustrirte % 20Weltausstellung-Zeitung% 20Hermannst% C3% A4dter% 20Salami & f = true
  9. ↑ Valeska Bopp: Everyday Life and Ideology in Real Socialism. “We found our way around…” Deficiency and survival strategies in Romania in the eighties of the 20th century. Eastern Europe Institute - Free University of Berlin, accessed on July 6, 2019 .