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.
Winter salami has been 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 [1](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
References
- ^ "Herz salami 1888". Archived from the original on 2016-03-07.
- ^ Blaskó, Barbara (2016). Molnár, Annamária; Ótott, Noémi; Pál, József (eds.). "„… salt, onest, lavoradôr!" Friuliak Magyarországon a 19–20. század fordulóján" (PDF). Lát(Szó)Tér. Fiatal Kutatók Italianisztikai Tanulmányai. Szeged: Szegedi Tudományegyetem Bölcsészettudományi Kar Olasz Nyelvi és Irodalmi Tanszék: 284–285. Archived (PDF) from the original on 2023-12-06.
- ^ European Commission (2008). "Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs". Official Journal of the European Union. 2008/C (206/10): 17. Archived from the original on 2023-12-06.
- ^ "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 - 2019
- 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 sausage-related article is a stub. You can help Wikipedia by expanding it. |
 | This Hungarian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
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.
Winter salami has been 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 [1](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
References
- ^ "Herz salami 1888". Archived from the original on 2016-03-07.
- ^ Blaskó, Barbara (2016). Molnár, Annamária; Ótott, Noémi; Pál, József (eds.). "„… salt, onest, lavoradôr!" Friuliak Magyarországon a 19–20. század fordulóján" (PDF). Lát(Szó)Tér. Fiatal Kutatók Italianisztikai Tanulmányai. Szeged: Szegedi Tudományegyetem Bölcsészettudományi Kar Olasz Nyelvi és Irodalmi Tanszék: 284–285. Archived (PDF) from the original on 2023-12-06.
- ^ European Commission (2008). "Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs". Official Journal of the European Union. 2008/C (206/10): 17. Archived from the original on 2023-12-06.
- ^ "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 - 2019
- 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 sausage-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Hungarian cuisine-related article is a stub. You can help Wikipedia by expanding it. |