original Hungarian salami
Welcome to a culinary excursion to Hungary, the country of origin of a very well-known delicacy - Hungarian salami. Join us as we delve into the fascinating world of this traditional sausage specialty, prized for its unique flavors and long tradition of craftsmanship. In this article, we will explore the history, production methods, characteristic flavors and versatile uses of Hungarian salami.
Only genuine from Hungary!
This product guide to original Hungarian salami covers the following topics:
Table of contents:
Enlarged 100 times!
In the video opposite you can see a Hungarian salami at 100x magnification.
What exactly is Hungarian salami?
Hungarian salami is an air-dried raw sausage that is not heated, but produced by drying and fermentation.
- Hungarian salami contains no sausage meat and has a finer grain than Italian salami.
- Traditionally, Hungarian salami is coated with a white noble mold.
- The first Hungarian salamis (also known as winter salamis) were produced in Szeged, Hungary, from the 19th century onwards and differ significantly from Italian salamis in terms of taste and cut.
- The Hungarian salami consists of high-quality pork and bacon, is cold-smoked for up to 2 weeks, then matured and dried for almost 3 months.
- PICK salami is the best-known Hungarian salami brand and is considered a symbol of Hungary, as it has been produced according to the same original recipe for over 150 years.
In summary, Hungarian salami is a traditional, high-quality raw sausage with a unique, smoky flavor that is very important in Hungary.
What distinguishes original Hungarian salami from other types of salami?
original Hungarian salami:
1. spice mix:
The spice mix is the heart of every salami and makes the decisive difference in taste. Hungarian salami is typically seasoned with a mixture of paprika, garlic, pepper and other spices. This combination gives it a spicy and slightly piquant taste that is characteristic of Hungarian cuisine.
2. Structure:
The grain size of Hungarian salami is slightly coarser compared to German salami varieties, but still significantly smaller than that of Italian salami. The coarser cut is intentional and results in a more rustic mouthfeel.
3. ripening time:
Hungarian salami is matured for a longer period of time to develop its flavor and firm consistency. This maturing process takes weeks and months, depending on the specific production methods and the desired degree of hardness.
Discounter salami:
4. smoke:
Traditionally, Hungarian salami is smoked over beechwood. This process helps to preserve the salami and gives it a unique flavor. Pick's winter salami, for example, is cold-smoked for a good 2 weeks.
5. storage and shelf life:
Due to the preservation with smoke and extremely low water content, Hungarian salami can be kept for many months even at room temperature!
Popular dishes with Hungarian salami
Langos,
a deep-fried pastry flatbread, is traditionally served with Hungarian salami, garlic or sour cream and is a popular snack in Hungary.Goulash and other Hungarian stews such as pörkölt often contain sausages and salami as an ingredient to give the dish a strong, spicy flavor.
Goulash
and other Hungarian stews such as pörkölt often contain sausages and salami as an ingredient to give the dish a strong, spicy flavor.
Hungarian beef roulades
...Spread each slice of meat with 1 tsp tomato and paprika puree. Place the slices of salami lengthways close together in the middle of the slices. Top with pieces of pepper....
You can find the full recipe here.
The ingredients and nutritional values
The ingredients of a traditional Hungarian salami using the example of Pick Echt Hungarian salami:
Pork, pork fat, table salt, paprika (1.9%), spices, sugar, preservative (sodium nitrite (E250)), smoke
100g of salami is made from 152g of pork.
The average nutritional values of pancetta using the example of Pick Echt Hungarian salami:
per 100g
| Energy | 520 Kcal |
| Fat | 47g |
| Carbohydrates | <0,5g |
| Protein | 24g |
| Salt | 4,2g |
The fact sheet (infographic) about Hungarian salami
My infographic can be used freely without modification.
PDF download here
