Winter salami

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.