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]
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| Fresh sausage |
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| Dry sausage |
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| Smoked sausage |
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| Cooked sausage |
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| Cooked smoked sausage |
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| Precooked sausage |
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| Grilled sausage |
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