Winter salami
Winter salami (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
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.
| Overview | | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This Hungary-related article is a stub. You can help Wikipedia by expanding it. |