Salam de Sibiu

Made in accordance with a recipe more than a 100 years old, salam de Sibiu is a type of cured, smoked pork sausage produced in the Romanian province of Sibiu. It is made with coarsely ground bacon and carefully selected pork cuts such as fillet and haunch, flavored with a traditional selection of spices, including salt, pepper, and garlic.

Sibiu salami must be matured for at least 90 days, until it reaches the desired flavor qualities and develops a distinctive white covering from the Penicillium Nalgiovensis noble mold. The salami exudes a unique aroma of smokiness with delicate garlicky notes.

To fully taste the richness of its flavor, salam de Sibiu is thinly sliced and simply enjoyed with some buttered toasted bread.