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.

Téliszalámi

Winter salami was first pioneered and popularized in Hungary by a wave of Friulian seasonal entrepreneurs and butchers in the second half of the nineteenth century, including József Meduna di Montecucco's "first Hungarian steamed salami and fat products" factory.^[2][3]

Szegedi téliszalámi (winter salami of Szeged) gained European Union PDO status in 2007,^[4] 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.^[5]

See also

• List of dried foods
• List of sausages
• List of smoked foods
• Food portal