The story of Sibiu Salami

Print Email

 altThe Story of Sibiu Salami begins, as any story, with "Once upon a time"... so, once upon a time there was an Italian by the name Filippo Dozzi. He was a proud and hard-working man, willing to make his own way. Being a mason he settled with his wife, arround 1885, on the quarry from Piatra Arsa in former hamlet Poiana Tapului. He love the area, perhaps it reminded him of his childhood places.

Beside being a mason Filippo Dozzi had also the gift of blending meats and spices, being a skilled "pork butcher". He inherited this gift from his Italian ancestors, pioneers in the art of cooking raw-dried salami.

Observing that in Sinaia the weather conditions are favorable for producing raw-dried salami, with a very long-term for aging and with a warranty of several months, in 1910 he decided to buy a building that sheltered a restaurant, a wine warehouse and a hotel.

In this building he founded "Filippo Dozzi Individual Company". Here the production of Sibiu Salami began, and soon became a succes at the most exquisite meals, being considered from the very beginning a deluxe product. In the early years, the factory had a limited activity, wich extended as the capital increased. For example, in 1983, nearly 100 tons of Sibiu Salami were produced.

After his death in 1943, Filippo Dozzi entrusts his sons, Antonio an Giuseppe, with the secret of producing Sibiu Salami and they continued their father's work until nationalization by the state.

 

Salsi brief history

 

  • 1910 - Sinaia was chosen by the italian Filippo Dozzi for producing Sibiu Salami. The original name was "Filippo Dozzi Individual Company".
  • 1948 - the company was nationalized, the company production already attained 120 tones per year and had 40-50 employees. The company was named "Factory for the Meat Industry".
  • 1967 - 1968 - the company was expanded, the technological process was upgraded, the production took place all year round, the planned capacity reaching 2.000 tons anually with a staff of 150 people.
  • 1990 - the name changes into "S.C. SALSI S.A." and the company operated with state capital.
  • 1995-1998 - the company underwent the privatization process. The privatization process was completed in 1998, Salsi Sinaia currently being a 100% privately owned company.
  • 2004 - 2006 - the project "Modernization of the meat processing factory S.C. SALSI S.A. Sinaia" commences, with a grant from the National SAPARD Agency, ISO and HACCP Certification.
  • 2006 - 2007 - S.C. SALSI commences a second project with SAPARD funds of aproximately EUR 2.000.000. The 2 projects aims were the development of the infrastructure and of the production flow in order to meet the requirements for obtaining authorization for intra-Community trade of veterinary animal products.
  • 2007 - obtaining the sanitary authorization for intra-Community trade of animal products.
  • 2008 - Salsi is curently implementing the "Lohn" certification system, wich includes the trade of pork products in the EU, according to the severe conditions imposed: all pork meat should be purchased only from countries (regions) free of swine fever, Romania excluded.
  • 2010 - Salsi appears on the list of approved units for perfoming intra-Community trade of pork products according to Article 8 of the Decision 2008/855/EEC.

 

Why "Sibiu Salami"?

 

Prahova surroundings, which later in the 20th century will be known as the Prahova Valley, a real typically Romanian area, included five mountain beauties highly valued today: Sinaia, Poiana Tapului, Azuga, Busteni and Predeal. Prahova Valley ravine permanently hard to get to, was threatened by robbers that plundered the Saxon, Szeckler and Austrian merchants, who unaware of the danger dared to head towards Bucharest - where they sold their merchandise, even risking their life.

However, the traditional ravins, highly guarded also with customs official power, which connected Transilvania to Romanian Country, where on the Teleajen Valley, bordering on Sacele, on the Dambovita Valley, with customs to Rucar and Bran towards Brasov and Valea Oltului and customs at Turnu Rosu towards Sibiu. Establishment of constitutional monarchy in Romania in 1866 was a real blessing for the country. The new Prince Carol of Hohenzollern, who became king in 1881, was determined to modernize the country.

Construction works of asphalted and gravel road began from Comarnic to Predeal, the transitory border with Austria-Hungary. A great achievement was the inauguration of the railway Bucharest-Sinaia-Busteni-Azuga-Predeal, in 1879, making the connection with the customs of Sibiu.

Dozzi begins to sell under the name "Winter Salami" and on the export stamp affixed on the documents accompanying the cargo was inscription "Sibiu Customs" because it was used to enter the territory of the Austro-Hungarian Empire. Since in Hungary there were competing factories producing similar salami as Dozzi, there were restrictions of transit transport bringing Romanian salami to Hungary. Only the Hungarian Ministry of Agriculture could facilitate the transition of Romanian salami to other markets.

So in the orders coming from outside partners the product name first became "Salami from Sibiu Customs" and then was called "Sibiu Salami". Most of the factory workers were permanent, but there were also seasonal workers. Permanent ones were mostly of Italian origin, from Udine, Pinzano and Friscano localities, while others lived in Sinaia, Poiana Tapului, Comarnic, Busteni, Tesila. Seasonal workers came especially from counties of Sibiu and Trei Scaune (today Covasna).

The name "Sibiu Salami" appears ever since the early `30 in the order of various customers across the country. One of the most loyal customer of Dozzi's factory was the royal supplier "L. Patac" (considered the "First Factory of Fine salami and sausages", winning gold medals and the Grand Prix), who frequently ordered Sibiu Salami for the royal family.

Sibiu Salami soon reached the most sophisticated tables, being considered ever since the beginning a deluxe product. In the first years the factory had a restricted activity, wich extended as the capital increased. Around the year 1938, for instance, nearly 100 tones of Sibiu Salami were produced.

 

Dozzi's heritage - the secret of manufacturing the Sibiu Salami between legend and truth

 

altThe mountain air, the pine forest scent, and the aroma of hardwood smoke... maybe these are some of the secrets that Dozzi discovered and helped him produce this salami which exists for a century.

In Sinaia the weather conditions were favorable for the production process. During that period about 6-9 months were necessary to complete maturation, so this product was difficult to find and was exclusively designated for rich people. Today, in the factory Salsi Sinaia drying-maturation stage is held in modern automated deposits and the maturation time was considerably reduced, so now the necessary time for the product to be ready for consumption is only 3 months.

Many people have the impression that the Sibiu Salami is made out of horsemeat. Actually, it contains pork meat and hard bacon, salt, pepper, garlic and other spices to flavor the product. However, any "legend" is somehow true. At first they used horses bowels wich were filled with other similar salamis of larger sizes. The horse bowels also helped the mold to grow. Today, special membranes are used wich also help the techological process.

Keeping the tradition from the previous century, the smoking of products is made only with beech wood smoke, wich ensures a great flavor, specific for this salami.

The Sibiu Salami is classified as a raw-dried salami that during the technological process does not undergo heat treatments (such as boiling), its maturations being done with mold added to "ennoble" the salami. This mold helps preserve the product, but especially gives the specific and at the same time, unique flavor, taste and colour.

 

Tips:

 

To feel the full taste of Sibiu Salami, cut it into slices as thin as possible. Cut into thick slices the flavour is lost.

The simplest recipe: a sandwich with toast, buttered, with slices of Sibiu Salami.

 

A famous salami...

 

Who hasn't heard about the Sibiu Salami? It was appreciated by the Romanians from its very beginning and each Romanian wanted to have it on his or her table, even in holidays. Unfortunately after 1970 the product was less and less on the Romanian market beacuse of the massive export imposed by the communist regime.

The first oversea deliveries of Sibiu Salami started from the early 50's. Until the 1989 the exports reached 40-50 tons per month in Austria, Germany, Czechoslovakia, Poland, Israel, Belgium, Sweden and the USSR.

Due to its success on the national market and exports, the production of Sibiu Salami expanded in various areas of the country. During the communist regime, between the years 1975 - 1976, other factories have been established for producing Sibiu Salami. Workers from Salonta and Bacau came in Sinaia for tehnical expertise on the production of raw-dried salami with Sibiu mold. Currently there are 6 renowned Romanian producers. All these producers keep the old specifications and original recipes.

In Europe the raw-dried salami is known for a long time. In Italy there is a similar product which contains also beef along with pork meat. Production in large quantities began also in the U.S. in the last 25 years, while in Asia and Africa this type of product is unknown, probably beacause of the climate, but also beacause of the the Muslim religion which does not allow consumption of pork meat.

alt

The Story of Sibiu Salami begins, as any story, with "Once upon a time"... so, once upon a time there was an Italian by the name Filippo Dozzi. He was a proud and hard-working man, willing to make his own way. Being a mason he settled with his wife, arround 1885, on the quarry from Piatra Arsa in former hamlet Poiana Tapului. He love the area, perhaps it reminded him of his childhood places.

Beside being a mason Filippo Dozzi had also the gift of blending meats and spices, being a skilled "pork butcher". He inherited this gift from his Italian ancestors, pioneers in the art of cooking raw-dried salami.

Observing that in Sinaia the weather conditions are favorable for producing raw-dried salami, with a very long-term for aging and with a warranty of several months, in 1910 he decided to buy a building that sheltered a restaurant, a wine warehouse and a hotel.

In this building he founded "Filippo Dozzi Individual Company". Here the production of Sibiu Salami began, and soon became a succes at the most exquisite meals, being considered from the very beginning a deluxe product. In the early years, the factory had a limited activity, wich extended as the capital increased. For example, in 1983, nearly 100 tons of Sibiu Salami were produced.

After his death in 1943, Filippo Dozzi entrusts his sons, Antonio an Giuseppe, with the secret of producing Sibiu Salami and they continued their father's work until nationalization by the state.

Salsi brief history

1910 - Sinaia was chosen by the italian Filippo Dozzi for producing Sibiu Salami. The original name was "Filippo Dozzi Individual Company".

1948 - the company was nationalized, the company production already attained 120 tones per year and had 40-50 employees. The company was named "Factory for the Meat Industry".

1967 - 1968 - the company was expanded, the technological process was upgraded, the production took place all year round, the planned capacity reaching 2.000 tons anually with a staff of 150 people.

1990 - the name changes into "S.C. SALSI S.A." and the company operated with state capital.

1995-1998 - the company underwent the privatization process. The privatization process was completed in 1998, Salsi Sinaia currently being a 100% privately owned company.

2004 - 2006 - the project "Modernization of the meat processing factory S.C. SALSI S.A. Sinaia" commences, with a grant from the National SAPARD Agency, ISO and HACCP Certification.

2006 - 2007 - S.C. SALSI commences a second project with SAPARD funds of aproximately EUR 2.000.000. The 2 projects aims were the development of the infrastructure and of the production flow in order to meet the requirements for obtaining authorization for intra-Community trade of veterinary animal products.

2007 - obtaining the sanitary authorization for intra-Community trade of animal products.

2008 - Salsi is curently implementing the "Lohn" certification system, wich includes the trade of pork products in the EU, according to the severe conditions imposed: all pork meat should be purchased only from countries (regions) free of swine fever, Romania excluded.

2010 - Salsi appears on the list of approved units for perfoming intra-Community trade of pork products according to Article 8 of the Decision 2008/855/EEC.

Why "Sibiu Salami"?

Prahova surroundings, which later in the 20th century will be known as the Prahova Valley, a real typically Romanian area, included five mountain beauties highly valued today: Sinaia, Poiana Tapului, Azuga, Busteni and Predeal. Prahova Valley ravine permanently hard to get to, was threatened by robbers that plundered the Saxon, Szeckler and Austrian merchants, who unaware of the danger dared to head towards Bucharest - where they sold their merchandise, even risking their life.

However, the traditional ravins, highly guarded also with customs official power, which connected Transilvania to Romanian Country, where on the Teleajen Valley, bordering on Sacele, on the Dambovita Valley, with customs to Rucar and Bran towards Brasov and Valea Oltului and customs at Turnu Rosu towards Sibiu. Establishment of constitutional monarchy in Romania in 1866 was a real blessing for the country. The new Prince Carol of Hohenzollern, who became king in 1881, was determined to modernize the country.

Construction works of asphalted and gravel road began from Comarnic to Predeal, the transitory border with Austria-Hungary. A great achievement was the inauguration of the railway Bucharest-Sinaia-Busteni-Azuga-Predeal, in 1879, making the connection with the customs of Sibiu.

Dozzi begins to sell under the name "Winter Salami" and on the export stamp affixed on the documents accompanying the cargo was inscription "Sibiu Customs" because it was used to enter the territory of the Austro-Hungarian Empire. Since in Hungary there were competing factories producing similar salami as Dozzi, there were restrictions of transit transport bringing Romanian salami to Hungary. Only the Hungarian Ministry of Agriculture could facilitate the transition of Romanian salami to other markets.

So in the orders coming from outside partners the product name first became "Salami from Sibiu Customs" and then was called "Sibiu Salami". Most of the factory workers were permanent, but there were also seasonal workers. Permanent ones were mostly of Italian origin, from Udine, Pinzano and Friscano localities, while others lived in Sinaia, Poiana Tapului, Comarnic, Busteni, Tesila. Seasonal workers came especially from counties of Sibiu and Trei Scaune (today Covasna).

The name "Sibiu Salami" appears ever since the early `30 in the order of various customers across the country. One of the most loyal customer of Dozzi's factory was the royal supplier "L. Patac" (considered the "First Factory of Fine salami and sausages", winning gold medals and the Grand Prix), who frequently ordered Sibiu Salami for the royal family.

Sibiu Salami soon reached the most sophisticated tables, being considered ever since the beginning a deluxe product. In the first years the factory had a restricted activity, wich extended as the capital increased. Around the year 1938, for instance, nearly 100 tones of Sibiu Salami were produced.

Dozzi's heritage - the secret of manufacturing the Sibiu Salami

between legend and truth

The mountain air, the pine forest scent, and the aroma of hardwood smoke... maybe these are some of the secrets that Dozzi discovered and helped him produce this salami which exists for a century.

In Sinaia the weather conditions were favorable for the production process. During that period about 6-9 months were necessary to complete maturation, so this product was difficult to find and was exclusively designated for rich people. Today, in the factory Salsi Sinaia drying-maturation stage is held in modern automated deposits and the maturation time was considerably reduced, so now the necessary time for the product to be ready for consumption is only 3 months.

Many people have the impression that the Sibiu Salami is made out of horsemeat. Actually, it contains pork meat and hard bacon, salt, pepper, garlic and other spices to flavor the product. However, any "legend" is somehow true. At first they used horses bowels wich were filled with other similar salamis of larger sizes. The horse bowels also helped the mold to grow. Today, special membranes are used wich also help the techological process.

Keeping the tradition from the previous century, the smoking of products is made only with beech wood smoke, wich ensures a great flavor, specific for this salami.

The Sibiu Salami is classified as a raw-dried salami that during the technological process does not undergo heat treatments (such as boiling), its maturations being done with mold added to "ennoble" the salami. This mold helps preserve the product, but especially gives the specific and at the same time, unique flavor, taste and colour.

 

Tips:

 

To feel the full taste of Sibiu Salami, cut it into slices as thin as possible. Cut into thick slices the flavour is lost.

The simplest recipe: a sandwich with toast, buttered, with slices of Sibiu Salami.

A famous salami...

Who hasn't heard about the Sibiu Salami? It was appreciated by the Romanians from its very beginning and each Romanian wanted to have it on his or her table, even in holidays. Unfortunately after 1970 the product was less and less on the Romanian market beacuse of the massive export imposed by the communist regime.

The first oversea deliveries of Sibiu Salami started from the early 50's. Until the 1989 the exports reached 40-50 tons per month in Austria, Germany, Czechoslovakia, Poland, Israel, Belgium, Sweden and the USSR.

Due to its success on the national market and exports, the production of Sibiu Salami expanded in various areas of the country. During the communist regime, between the years 1975 - 1976, other factories have been established for producing Sibiu Salami. Workers from Salonta and Bacau came in Sinaia for tehnical expertise on the production of raw-dried salami with Sibiu mold. Currently there are 6 renowned Romanian producers. All these producers keep the old specifications and original recipes.

In Europe the raw-dried salami is known for a long time. In Italy there is a similar product which contains also beef along with pork meat. Production in large quantities began also in the U.S. in the last 25 years, while in Asia and Africa this type of product is unknown, probably beacause of the climate, but also beacause of the the Muslim religion which does not allow consumption of pork meat.