Hungarian winter salami is one of the most popular types of cured meats in the world.
This flavorful and unique salami is best known by its original maker, Pick Szeged which produces a variety of meat products in Hungary.
Winter salami of Szeged is made with pork and a variety of spices from a century old recipe. Only the meat of so called “salami pigs”, i.e. large-weight pigs bred in Hungary is used.
In 2007, Winter salami of Szeged gained European Union protected designation of origin status. It is also a symbol of Hungaricums.
Salami in Hungary was first produced in the town of Szeged in 1869. An Italian butcher by the name of Márk Pick settled down and established a salami-factory in the area. By 1883, the factory was so successful it went into “mass production.” Eventually, the salami was perfected with typical Hungarian flavors and ingredients.
Today, the company is known as Pick Szeged and is an internationally recognized brand of salami.
The Production Process
Winter salami is first mixed into a paste and aged for several days before being stuffed. It is then cured in cold air and smoked slowly. Afterwards, it is aged for 3 months where a special white grayish noble-mold is formed on the casing surface. This casing protects the salami from becoming rancid, and so helps to ensure a long shelf life.
Once mature, the salami is traditionally given a banderole in the Hungarian national colors of red, white, and green. The ends are secured with string and given a lead seal.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.