Description
The Szegedi Szalámi PDO is a salami produced with equal amounts of pork meat and lard belonging to the following crossbreeds: Mangalica, Cornwall, Berkshire, Magyar Nagyfehér (Hungarian large white), Hungarian lapály, Duroc, Hampshire and Pietrain. The meat is minced, salted, seasoned with white pepper and allspice, and finally stuffed into a natural casing or an identical artificial one.
Production Area
The production area of the Szegedi Szalámi PDO is located in the administrative territory of the city of Szeged, in the province of Csongrad. Farming of the pigs used to make this product extends to the provinces of Bács-Kiskun, Csongrád, Békés, Hajdú-Bihar, Baranya county, in southern Hungary in the Baranya Region.
Production Method
The animals are exclusively selected by hand. The obtained meat and lard are dried at 0°C and frozen at temperatures between 4°C and 6°C. The raw material is weighed and minced mechanically and seasoned with spices and cooking salt. The result is a homogeneous paste automatically stuffed into the casing and vacuum-packed; finally the end is bound. Once the casing process is complete, beech wood is smoked at a maximum temperature of 12°C for a period of 12-14 days. During maturation, in order to favour the formation of mould and the drying process of the smoked salami, the temperature must be kept between 16-17°C and the humidity must be at least 86%.The maturation and drying phase lasts from two to three months; therefore, about 90 days are necessary after the stuffing in casing in order for the salami to reach maturation.
Appearance and Flavour
The Szegedi Szalámi PDO has an elongated cylindrical shape of uniform diameter with one rounded end and another strangled end from which it is hanged. Its length may vary from 16 cm to 53 cm.On its outside the casing is slightly ruffled, which adheres well to meat and is covered by a whitish mould. Its consistency is compact, elastic, solid, and not too hard to slice. Once sectioned, the salami has a bronzed red and white colour, with a uniform mosaic form.The flavour of its slices is special, pleasantly smoked and seasoned.
History
The Szegedi Szalámi PDO factory was founded by Márk Pick in Szeged in 1869 and successively elaborated and extended. Large-scale salami production was started by hired Italian personnel in the year 1885. During the first decade of the 20th century, salami became the main product of the company founded by Márk Pick.
Gastronomy
The Szegedi Szalámi PDO must be kept in a cool, ventilated and dry place. During summer, it is preserved in cold storage; before it is consumed, it is recommended to leave the product at room temperature for at least one hour. It can be eaten alone or with bread. It is perfect to stuff breads or to prepare cold plates or antipasto, all accompanied by a good dry wine or a beer.
Marketing
The product is sold as Szegedi Szalámi PDO. It is sold whole in four different lengths: 54 cm (normal), 36 cm (medium), 19 cm (tourist) and 16 cm (mini), or sliced in trays wrapped in vacuum foil or protective atmosphere packaging.
Distinctive Features
The climatic conditions, which are characterized by dry and hot seasons, prolonged autumns and mild winters, together with the natural features of the pork farming area, offer the perfect conditions for the production of cold cuts, and give the Szegedi Szalámi PDO all its taste and quality. Moreover, due to the closeness of the city of Szeged to the Tibisco River, the humidity level resulting from the continual evaporation of the water favours the development of the characteristic mould on the product.
