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Szegedy salami

post #1 of 4
Thread Starter 


I was just wondering if there is someone here that knows a good recipe for Szegedy Salami? Also the curing period, techniques and natural mould development for it....? I still believe is one of the best salami in the World but everything seems to be so secretive about it....

post #2 of 4
Never heard of it. Is it a brand name. What experience do you have in dry curing. I would suggest reading a book like "The art of making fermented sausages" before starting

post #3 of 4

armin - Are you referring to the "Winter Salami" that's very popular in Szeged, Hungary that's produced by Pick?


I've had before and it's great, but I have no idea how to make it. If I recall correctly, I believe the meat is a combo of lean pork and pork belly.

post #4 of 4
Thread Starter 

Yes! It's the winter salami from Szeged, Hungary and it's made by Pick.

We love dry cured salami and so far in our house we only made those. I said it's about time to make and experience new horizons and expand the variety... But I suppose most of the really good recipes are secret and well kept.

I am going to try Rytek Kutas recipe, he has a recipe close to Pick's and we've been making all pork summer sausage and salami before... hope is going to turn well but we have to wait for cooler weather. Meanwhile if anyone is willing to share recipes in this respect or how you spread the mould culture on natural casings and let it mature and cure....we'll be willing to learn and try.



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