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Meat from Romania
Salam de Sibiu is a Romanian dried raw salami with a white noble mould. Pork and hard fat are chopped to the size of a grain of rice, seasoned and filled into wide casings, cold-smoked over Romanian beech or oak for 3 to 10 days, sprayed with Penicillium nalgiovense spores and matured and dried for at least 60 days to 30 % moisture or less.
| PorkAt least 70 % | Trimmed of bone, soft fat, tendons and cartilage; from pigs over 100 kg live weight[eu-sibiu-2015] |
| Hard fatAt most 30 % | [eu-sibiu-2015] |
| Food saltAt most 5 % | Sea salt is not allowed[eu-sibiu-2015] |
| Pepper, allspice and garlic | [eu-sibiu-2015] |
| Salt mixed with sodium nitrite or nitrate | [eu-sibiu-2015] |
| Ascorbic acid or its salts | [eu-sibiu-2015] |
| Starter and/or bioprotective cultures, with sugarsSugars at most 1 % | [eu-sibiu-2015] |
| Wine, brandy, vinars, sparkling wine or stoutAt most 3 % (optional) | Only for named limited editions[eu-sibiu-2015] |
| Starter | starter and/or bioprotective cultures in the mix; surface sprayed with Penicillium nalgiovense spores |
Total time across the recorded steps: 2.4 months – 2.7 months
What changes: Pork and hard fat are chopped to the size of rice grains
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salam de Sibiu is a Romanian dried raw salami with a white noble mould. Pork and hard fat are chopped to the size of a grain of rice, seasoned and filled into wide casings, cold-smoked over Romanian beech or oak for 3 to 10 days, sprayed with Penicillium nalgiovense spores and matured and dried for at least 60 days to 30 % moisture or less. Made in 7 steps over 2.4 months – 2.7 months. The longest step, mature, brush and dry in climate-controlled stores, takes at least 2 months (Single document 2014) and runs at 10–15 °C (Single document 2014). Salt is up to 5 % (Single document 2014). Penicillium nalgiovense, sprayed on the surface alone or in a Penicillium mixture that must include it does most of the fermenting.
| Main step | at least 2 monthsSet[eu-sibiu-2015] | Mature, brush and dry in climate-controlled stores |
|---|---|---|
| Temperature | 10–15 °CSet[eu-sibiu-2015] | Mature, brush and dry in climate-controlled stores |
| Salt | up to 5 %Set[eu-sibiu-2015] | Knead with the salt and seasoning mix, antioxidants and cultures |
Salam de Sibiu is cold-smoked and then deliberately sprayed with Penicillium nalgiovense, and acid makers such as glucono delta-lactone are banned. The protected Szeged téliszalámi relies on the house mould flora of its ripening rooms; its specification allows no mould starter.
The specification sets at most 30 % moisture and under 50 mg/kg nitrite in the finished salami, and requires Listeria monocytogenes and Salmonella to be absent in 25 g. These are figures for controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Hazards the sources name: Listeria monocytogenes and Salmonella must be absent in 25 g of the finished salami; E. coli 500–5 000 CFU/g.
Every number is labelled with how it is known. How this atlas is made
The specification says it was first known as salam de iarnă (winter salami) and took its present name from exports through the Sibiu customs post; it appears on menus and in advertisements from 1890. Romanian Wikipedia says some sources credit its start to the Italian Filippo Dozzi in Sinaia in 1910. PGI since Reg. (EU) 2016/234 of 9 February 2016.
