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Sibiu salami, in Romania known as salam de Sibiu is a Romanian deli made with pork's meat, pork's fat, salt and condiments.
Besides being a bricklayer, Dozzi Filippo had also a passion for sausages. Filippo Dozzi notes that weather conditions of Sinaia are favorable for the production of dry sausages. In 1910, he decided to buy a building in Sinaia that housed a restaurant, a wine cellar and a hotel, where he founded his company called Întreprinderea Individuală Filippo Dozzi. Production of Sibiu sausages starts and became quickly a success and a luxury product. Dozza Filippo began selling his sausage under the name of salam de iarnă (winter salami) and in exports in the Austro-Hungarian Empire, was affixed a stamp "Customs of Sibiu". Thus, the product was known as salam de Sibiu. The name winter salami is used only in Romania, and Hungary, though the 'winter salami' in Hungary is different than the Sibiu Salami.
After his death in 1943, Filippo Dozzi confided to his son, Giuseppe Antonio Dozzi, the secret of Sibiu sausages. He continued the work of his father until the nationalization of the company by the State.
In 1948, the Communist government nationalized the company. The company production reached 120 tons per year and employs between 40-50 employees. The company is renowned Întreprinderea pentru Industrializarea Cărnii (factory for the meat industry).
In 1963, the Scandia factory has registered the trademark Sibiu sausages. And in the 1970s, the recipe was improved by the Transylvanian Saxons.