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]
See also[]
- List of dried foods
- List of sausages
- List of smoked foods
- 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.
External links[]
- Pick Salami and Szeged Paprika Museum
- Hungarian Winter Salami recipe
- "Mangalica Breed Pork". Archived from the original on 2014-11-29.
Categories:
- Fermented sausages
- Hungarian sausages
- Smoked meat
- Sausage stubs
- Hungary stubs
- European cuisine stubs