On Wednesday, November 1st, at the National Library in Bucharest, the ten years of activity of the Association of Sibiu Salami Producers were celebrated. On this occasion, the monograph "Sibiu Salami IGP - A Slice of Romania" was launched, authored by Mrs. Carmen Gavrilescu, the President of APSS.

The event was attended by representatives of the Ministry of Agriculture and Rural Development (MADR), led by Secretary of State Aurel Simion, Paul Anghel - Director General of the National Authority for Consumer Protection (ANPC), representatives of the National Sanitary Veterinary and Food Safety Authority (ANSVSA), Mr. Adrian Cioroianu - Director of the National Library, Mrs. Dana Tănase - Executive Director of ARC, and, most importantly, management and technology teams from the six accredited companies authorized to produce Sibiu Salami IGP, specifically from Agricola Bacău, Aldis, Angst, Reinert-The Butchers Family, Scandia Sibiu, and Cris-Tim. The event was preceded by a press conference one day earlier.

At this celebration of the elite of the meat processing sector in Romania, speeches were given by Mrs. Carmen Gavrilescu, who spoke about the activities of the Association and the monograph she authored, Mr. Aurel Simion, Mr. Adrian Cioroianu, and, of course, representatives of the member companies who recalled the steps taken in the organization of APSS and the contribution of each company to preserving and passing on the precious tradition of making the most prestigious Romanian food product, Sibiu Salami IGP.

A distinct moment was the highlighting of the steps taken to obtain the IGP accreditation, including the announcement of the impending accreditation of Sibiu Salami for export to the United States, thanks to the efforts of the companies Agricola Bacău and Cris-Tim, as well as ANSVSA.

References were also made to Mrs. Carmen Gavrilescu's book, emphasizing that this book represents a national premiere, being the first monograph of a Romanian product, regardless of the industry in question.

At this celebratory moment, it is fitting for the infoGROUP agency and the Meat.Milk magazine to extend congratulations to all these wonderful specialists in the Romanian processing sector and, especially, to Mrs. Carmen Gavrilescu, who, through the writing and publication of this book, has preserved a vast amount of historical, technological, and documentary information, ensuring the posterity of the wonderful story of Sibiu Salami IGP, a story with a truly spectacular past, a substantial present, and, above all, a "perfect" future, as characterized by the author of the monograph.