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Nădlac sausage (Romanian: salam de Nădlac) is a traditional Romanian sausage made with pork's meat from Nădlac in Arad County. 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.

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  • Salam de Nădlac (fr)
  • Nădlac sausage (en)
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  • Nădlac sausage (Romanian: salam de Nădlac) is a traditional Romanian sausage made with pork's meat from Nădlac in Arad County. 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. (en)
  • Le salam de Nădlac ou en français saucisson de Nădlac est une charcuterie traditionnelle roumaine à base de viande de porc. La recette, dont l'existence est attestée depuis le XVIe siècle en Allemagne, a été reprise et améliorée par les Roumains. La saucisse de Nădlac est plus grande, des épices comme l'ail, la moutarde, le poivre, le cumin, le sel et le sucre y sont ajoutés pour le processus de conservation, et ainsi que pour l'apparence. La fumaison des salam de Nădlac est faite traditionnellement l'été avec de la sciure de bois naturel, généralement du prunier, de mûrier ou du hêtre. (fr)
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  • Nădlac sausage (Romanian: salam de Nădlac) is a traditional Romanian sausage made with pork's meat from Nădlac in Arad County. 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. (en)
  • Le salam de Nădlac ou en français saucisson de Nădlac est une charcuterie traditionnelle roumaine à base de viande de porc. La recette, dont l'existence est attestée depuis le XVIe siècle en Allemagne, a été reprise et améliorée par les Roumains. La saucisse de Nădlac est plus grande, des épices comme l'ail, la moutarde, le poivre, le cumin, le sel et le sucre y sont ajoutés pour le processus de conservation, et ainsi que pour l'apparence. Des boyaux de bœuf sont remplis avec la chair à saucisse de Nădlac. La maturation qui comprend le fumage et le séchage, dure quatre à six mois où elle perd environ 40 % de son poids. La fumaison des salam de Nădlac est faite traditionnellement l'été avec de la sciure de bois naturel, généralement du prunier, de mûrier ou du hêtre. (fr)
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