Winter Salami (Pick Salami) 400g

Winter Salami (Pick Salami) 400g

Winter salami (Pick Salami) is a traditional product made of a mixture of lean pork and fatty pork belly, and spiced according to a secret recipe. The mixture is filled in casings, followed by a cold smoking curing, a drying and a ripening phase. Finally the salami becomes covered with noble mold.

The production of winter salami was introduced to Hungary by Mark Pick.
In 1869 Mr. Pick settled down and established a salami factory in Szeged, Hungary. He developed and improved his business step by step. He made salami in larger quantities when he brought in workers from Italy in 1883. The large-scale production of salami was started in 1885.

Winter Salami (Pick Salami) 400g

Pick salami has been made in Szeged for over 150 years. This unique salami is prepared using an age-old recipe, as master charcuterers first infuse fresh pork with a a secret combination of spices, followed by cold-smoking.

One of the main characteristics of Pick Salami is that a coat of mold appears during drying and maturation. Mold fungi need a chilly temperature and a suitable humidity to settle down. Therefore, the factories were established at riversides, such as the original Pick Salami factory at the Tisza river.

First-class work is not possible without technological modernization. With the introduction of cooling technology at the end of the 1950s, a long shelf life could be guaranteed. After this the winter salami preserved its seasonal character only in name.

The local features give significant qualities, harmonic smells and unique taste to the Pick salami. Nowadays the winter salami of Szeged has become known world-wide. It is due to original basic material, traditional technology, weather condition, presence of mold fungi and preserved knowledge.

Average nutritional value in 100 g product:
Energy: 2167 KJ / 524 kcal
Fat: 47 g, of which saturated fat: 19 g
Carbohydrates: <0.5 g, of which sugars: <0.5 g
Protein: 25 g
Sodium: 4.2 g

Ingredients: Pork (minimum 181%), Fat, Salt, Spices, Preservative E250.Made with 181 g of raw pork meat per 100 g of finished salami (moisture is lost during curing and maturation).

Store in cool dry place below 20C. Moisture is lost during curing and maturation.