View source for Greußener Salami (Greußen salami)


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[[Image:Greußener Salami.jpg|300px|thumb|right|Greußener Salami]]
'''[[Template:Geschützte Geographische AngabeDe|G.g.A.]] Greußener Salami''' is a long-life [[sausage]] made from select [[beef]], [[pork]] and
[[bacon]] mildly flavoured with [[pepper]] and other natural [[spices]] which is [[smoked]] naturally with
beechwood chips before maturing in separate, air-conditioned rooms. The product is
characterised by its attractive appearance when cut, by its stable colour retention and mild
pepper flavour.
The [[salami]] has received the CMA label and DLG award.

'''Geographical area''': Town of Greußen - Kyffhäuser as administratively defined.

'''Proof of origin''': Master butcher Carl Auener took over the Greußen [[meat]] products
factory in 1897 and developed several products with a "fine flavour" and long shelf life.
Greußen, a market town of about 12 000 inhabitants in the green heart of Germany, is a
byword for high-quality hard [[sausages]]. The factory employees, who still often work as on-farm
slaughterers, have strong traditional links with the "[[sausage]] factory" and the Greußener
Salamifabrik GmbH and have passed on their experience for generations through years of
vocational training.

'''Method of production''': The [[beef]] with little sinew and fatty tissue, roughly trimmed [[pork]]
and [[bacon]] used in the production of Greußener Salami are mostly obtained from Thuringian
slaughterhouses and cutting plants. The origin of the [[meat]] is the basis for the products'
description as original Thuringian quality products. Seasoning is done according to the firm's
own traditional recipes, whose main ingredients are [[pepper]], [[salt]], [[garlic]] (in moderation) and
other natural seasonings. The seasoning mixture for each batch is weighed out and prepared by
hand. After the mincing process using a grinder and cutter, the [[sausage]] [[meat]] is stuffed into
fibre casings at a temperature of-20C to -40C, conveyed to the [[smoking]] room on an overhead
rail and [[smoked]] at intervals with beechwood chips for 4-5 days. The pH value and temperature
are monitored and regulated manually during the [[smoking]] process. After [[smoking]] the [[salami]] is
stacked in two layers on the shelves in ripening rooms and ripened naturally for 4-5 weeks.
Natural ripening loss is about 30-35%. Greußener Salami is characterised by cutting cleanly,
by its mild taste and by a minimum conservation period of 70 days. 

'''Link to geographical area''': Thuringian [[sausage]] products have had a good reputation in
Germany for over 200 years. Thuringian craft butchers have mastered the art of seasoning.
Greußener Salami is one of these well-known and loved Thuringian specialities. The [[salami]] is
produced according to old traditional recipes. The use of local raw materials, the cool smoke
of fine wood and the mild climate of the Thuringian basin make a substantial contribution to
the foil development of the product's flavour.
The climatic conditions in the Greußen Basin, together with the air unpolluted by industry,
provide favourable conditions for the ripening process, which is not computer-controlled. They
allow the spicy flavour to mature and guarantee consistent high quality. 

'''Gastronomy''': The [[Template:Geschützte Geographische AngabeDe|G.g.A.]] Greußener Salami is preserved well in cool and dry places, preferably in the refrigerator, at a temperature of roughly 7°C. It is enjoyed fresh, and is perfect on its own, [[diced]], served with a good glass of [[wine]]. Yet, it is also appreciated as ingredient in various recipes, such as [[dumplings]], [[potato]] [[pie]] and the [[Template:Geschützte Geographische AngabeDe|G.g.A.]] Greußener Salami with [[broccoli]] [[sauce]].

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=334 The European Commission] ''' 

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[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]