Hungarian Salami’s Taste
This paprika-spiced salami is now one of Hungary’s best-known exports. This classic Hungarian winter salami is made from the meat of Mangalista Pigs, a breed famous for their curly bristles and superbly marbled meat. Spiced, cured in cold air, and then slowly smoked it’s got a pungent flavor that sets it apart from its Italian cousins.
Serving Hungarian Salami
We like it paired with an earthy red wine or a traditional Pilsner. Paired with caramel and crystalline cheeses love bold booze and have the fullness of flavor and richness to stand up. With sweet bourbon this salami becomes a well rounded bite of perfection.
How Hungarian Salami is Made
First made 150 years ago by a Jewish butcher named Mark Pick who had traveled to Italy and thought the Italian salumi would be a big hit back in Hungary, even though he likely never ate pork himself.
Hungarian salami 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, 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