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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]

Pick Szeged is one of the most successful producers of this style of salami.[4]

See alsoEdit


  1. ^ "Herz salami 1888". Archived from the original on 2016-03-07.
  2. ^ "Protected Designation of Origin". Archived from the original on 2008-08-04.
  3. ^ "Hungarian Ministry of Agriculture". Archived from the original on 2012-02-11.
  4. ^ "Pride in our Company". Archived from the original on 2009-05-19.

External linksEdit