Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made in Italy, France, Hungary, Germany, Spain, Slovenia, Czech Republic, Belgium, Luxembourg, Greece, Turkey, Romania and Bulgaria.
Winter salami (Hungarian: Téliszalámi) is a type of Hungarian Salami recipe, Salami Pizza and Sandwich based on a century old producing 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[1], 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.
Pick Szeged is the most successful producer of this style of salami.
Hungarian Salami recipe, Salami Pizza and Sandwich