Winter salami

Winter salami (téliszalámi) is a type of Hungarian salami 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.

Szegedi téliszalámi (winter salami of Szeged) gained European Union PDO status in 2007, 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.