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Meat from Romania
Salam de Nădlac is a smoked, dried salami of pork and beef with bacon fat, paprika, caraway, pepper and garlic, made at home by the Slovak families of Nădlac in western Romania. Makers say it is best made in November or December and is ready after 60 to 90 days. Romania's agriculture ministry has started registering the name under an EU quality scheme.
A short entry: the sources we found record only what is said here about Salam de Nădlac itself.
| Pork and beef, with bacon fat | [agerpres2019] |
| Paprika, caraway, pepper and garlic | One maker grows his own paprika and says bought paprika would not keep as long[agerpres2019] |
Total time across the recorded steps: 2 months – 3 months
What changes: Pork, beef and bacon fat are minced and seasoned with paprika and garlic
Ideally made in November–December.
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 Nădlac is a smoked, dried salami of pork and beef with bacon fat, paprika, caraway, pepper and garlic, made at home by the Slovak families of Nădlac in western Romania. Makers say it is best made in November or December and is ready after 60 to 90 days. Romania's agriculture ministry has started registering the name under an EU quality scheme. Made in 4 steps over 2 months – 3 months. The longest step, mature and dry, takes 2–3 months (AGERPRES 2019).
| Main step | 2–3 monthsReported[agerpres2019] | Mature and dry |
|---|
Salam de Nădlac is a home-made salami of Romania's Slovak minority, close in taste to the salami of Slovak communities in Serbia and Hungary, seasoned with paprika and caraway and made in early winter.
Curing, drying and smoking alone do not consistently kill Trichinella worms in pork (CDC). Freezing pork less than 6 inches thick for 20 days at 5 °F (-15 °C) kills any worms. CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated fermented or dry sausages, or to heat them until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Makers date it to 1803, when Slovaks settled in Nădlac; home salami-making in the town is said to go back to the 14th century. The town's dry-salami festival held its third edition in 2019.
