Winter salami (Hungarian: téliszalámi) is a type of Hungariansalami[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 UnionPDO 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]
^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.
