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.