The Sibiu salami, the first Romanian meat product to obtain a Protected Geographical Indication (PGI) from the European Union, with a tradition of over 130 years, remains one of the favorite foods of Romanians and Europeans, but with great chances to reach the US market this year.

"If we talk about the consumption area, we have now reached a level of 3,000 tonnes of Sibiu salami per year compared to 1,700 tonnes 5 years ago. It may seem little, but we had a loss during the pandemic, because we lost in the HORECA area, nonetheless it was very good, because consumers took over that quantity and we were happy that we didn't have a contraction. It is nevertheless a premium product, it is a product that is being worked on a lot. We have found an open market in the retail area as well, which has put a lot of effort into promoting the product, both in terms of branding and private label. We like the fact that Romanians love the product, they take it anywhere in the world, they taste it. It is also important now to work in this area of gastronomy, of cultural heritage, to be able to develop together with HORECA that Romanian premium plate in which the Sibiu Salami is accompanied by a cheese, a wine, with Protected Geographical Indication," president of the Association of Sibiu Salami Producers Carmen Gavrilescu told AGERPRES.

This product obtained the Protected Geographical Indication (PGI) in 2016, has a national day on November 1, and for three years (2018-2020) it was promoted in Romania, Spain and Italy, with the help of a European grant worth 1.5 million euros obtained by the association.

Currently, two of the six companies that formed the association are in the very advanced stages of entering the US for the first time with this product, a country that does not recognise these European quality standards.

"At the moment we have intra-community exchanges and exports in Europe, in countries where many Romanians live, in Spain, Italy, UK, Germany. People came from Japan and China and the product was very appreciated, but we still don't have export agreements with these countries. At present, Agricola Bacau and CrisTim have applied for the United States and are in the last phase, 95% has already been settled, only the labelling part remains. The United States does not recognise this agreement related to the European quality systems, but I believe that we will succeed with the help of the Romanian communities to make sure that in a year or two the product will be in all the catalogues there. The authentic Sibiu salami is expected in the USA and Canada," explained the president of the association.

Moreover, out of passion for the history of this representative product, Carmen Gavrilescu has dedicated time and resources to bring to light long forgotten documents and has launched a document-book in which she marks the key moments that shaped the history of this emblematic product.

"The book "Salam de Sibiu: O felie de Romanie" [Sibiu Salamy: A Slice of Romania] is meant to leave a valuable legacy to future generations. An exceptional product accompanied by a captivating story, spanning over 130 years and at least three generations. In the book you will find some documents that have never seen the light of day. You find the stories arranged, put in a chronological order, and we have put these chapters in some pictures, we'll also create an exhibition, and next year we hope to promote the book and the exhibition in the cities of Romania, to bring as many people as possible, to understand, to see, and to be proud that this representative product reaches that level of having a cultural value. It's very important for us," she added.

She said that she wants everything the association and its members have done for this product, the association model, to be an example for other Romanians.

Readers will find in the book about the Sibiu Salami, documents for the first time, which testify its origin, the stories of the cold cuts makers of the past, but also the current history of the product. The launch of the book was accompanied by delicious, fine dining dishes prepared by Chef Alex Petricean, and the star of these dishes was, of course, the Sibiu Salami.

The Association of Sibiu Salami Producers was established in 2013, following the collaboration of six local producers from Romania, namely Agricola International (Bacau), Aldis (Calarasi), H&E Reinert (Feldioara-Brasov), Salsi Sinaia (Prahova) and Scandia Romana (Sibiu). Subsequently, the adhering member Recunostinta ProdCom (Filipestii de Padure-Prahova) joined the association.

The Association of Sibiu Salami Producers has the same composition today, except that the names of the producers have changed: Agricola Bacau with the Salbac SA factory, Aldis Calarasi, The Family Butchers Romania, Salsi Sinaia, Scandia Food and Cris-Tim- Family Holding.

The story of the Sibiu Salami began more than 100 years ago, as early as 1895, and at the beginning of the 19th century producers adapted the recipe and the production process that they have passed down from generation to generation. History shows, with reliable evidence, that production began simultaneously in at least two areas, in Medias and the Prahova Valley area. When its popularity grew abroad, exports were made through the Sibiu Customs, because this was the crossing point to Austro-Hungarian territory. The export stamp affixed to the documents read "Vama Sibiu" [Sibiu Customs], and the numerous orders from foreign collaborators were often marked "Salam din Vama Sibiu" [Salami from Sibiu Customs]. Soon, the product became known to the public as "Salam de Sibiu" [Sibiu Salami]. AGERPRES (RO - author: Mariana Nica, editor: Nicoleta Gherasi; EN - editor: Adina Panaitescu)