The recipe is attested since the sixteenth century in Germany, has been improved upon, by Romanians. Nădlac sausage is greater, spiced with garlic, mustard, pepper, caraway, salt and sugar are added to the conservation process, and for tastes.
Maturation which includes smoking and drying, takes between four and six months where it loses about 40% of its weight. Nădlac sausage is smoked traditionally in summer with sawdust natural, usually plum, mulberry or beech.
In Romania, Nădlac sausage is registered as a traditional product.
Notes and references
- "Basescu a mancat salam de Nadlac" (in Romanian). romania libera. 16 September 2008. Retrieved 3 March 2012.
- "Consortiul Produsului Traditional "Salam de NADLAC"" (in Romanian). gazeta de agricultura. 15 February 2008. Retrieved 3 March 2012.