1200 g - 3db assortiment 

Characteristics

Traditional aging, Min. aging time 70 days, Smoked with beech wood, 152 g of meat used for 100 g of salami

Prescribed product name

Smoked salami made with traditional aging in a non-edible casing

Other informations

A slight weight change may occur during storage.

PICK Rákóczi salami with Paprika 360-400g

PICK Téliszalámi original winter salami 360-400g

PICK Rákóczi Salami with Noble Mold 360-400g

HOW IT IS MADE? PICK WINTER SALAMI. WHAT COULD BE THE SECRET?

When we hear the word Télissalami, everyone thinks of the whitish stick, and perhaps even a little pride is filled with the taste of the true Hungarian "invention". But what makes PICK Winter Salami so special? PICK Winter Salami is made based on a unique recipe invented by Márk Pick and kept secret ever since the establishment of the salami factory. Winter salami will only be made from high-weight pigs reared in accordance with the regulations, their meat is the most beautiful and tastiest. The meat is cut instead of minced so that the tissues are not damaged. In the spice room, the quantity required for Winter Salami is measured from a cavalcade of succulent spices, and how much is a seven-sealed secret. The now shredded and spicy, red salami paste rotates in giant mixers, which, after stuffing the intestines, goes into the smoker, because the smoke preserves and flavors the meat.

The two-week smoking takes place exclusively on a glowing fire lit from carefully selected, one-year-dried beech wood logs, from which the bright red salami sticks are sent to the aging chambers. With special air flow, humidity and temperature, the snow-white noble mold is formed on their surface with a maturation lasting nearly 100 days, which has become PICK's Télissalami trademark over the decades. Many people mistakenly think that Télissalami is "winter" because of noble mold. But in fact, it got its name not because of its "snowy" surface, but because of its manufacturing method. In the past, as long as there were no air-conditioned maturing towers, the conditions for making Winter Salami were only available in winter. In the 32 chambers of the 60-meter maturing tower built since then, nearly one million sticks of salami are maturing at the same time, the surface of which is covered by the characteristic noble mold in 3 months. The 100-day-old salami then acquires its unmistakable, well-known appearance even by customers: cellophane packaging with serial number, seal, national color ribbon.

In order to create a unique taste, in addition to expertise, the constant cool air of the nearby Tisza River and the favorable microclimate of the city of Szeged, which beneficially support the delicate process of maturation, are essential. In addition to the unique recipe, traditional production and first-class quality, what makes PICK Winter Salami even more special is that the ingredients used are all natural, without any artificial additives. The inimitability of PICK's Winter Salami therefore lies in the little things that many have already tried to imitate, without success.

150 years of experience, care, quality and a hint of secret are what every stick of PICK Winter Salami keeps inside.