Winter salami
Téliszalámi
Winter salami (in Hungarian: Téliszalámi) is a type of Hungarian salami[1] produced according to a centuries-old tradition. Made from Mangalitsa pork and spices (white pepper, allspice, and others), winter salami is cured in cold air and smoked slowly. During the dry ripening process, a special noble-mold is formed on the casing surface.
Szegedi téliszalámi (winter salami of Szeged) gained European Union PDO status in 2007,[2] followed by Budapesti téliszalámi, which gained PGI status in 2009. The Hungarian Ministry of Agriculture and Rural Development places many specific regulations on what can be called Szeged winter salami.[3]
Pick Szeged is one of the most successful producers of this style of salami.[4]
See also
- List of dried foods
- List of sausages
- List of smoked foods
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Food portal
References
- ↑ "Herz salami 1888". Archived from the original on 2016-03-07.
- ↑ "Protected Designation of Origin". Archived from the original on 2008-08-04.
- ↑ "Hungarian Ministry of Agriculture". Archived from the original on 2012-02-11.
- ↑ "Pride in our Company". Archived from the original on 2009-05-19.
External links
- Pick Salami and Szeged Paprika Museum
- Hungarian Winter Salami recipe
- "Mangalica Breed Pork". Archived from the original on 2014-11-29.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
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