description Pick Téliszalámi Overview
Hungarian winter salami produced since 1869 by the Pick factory in Szeged, cold-smoked and coated with noble white mold, making it one of Hungary's most iconic cured meats.
insights Why this score
Pick Téliszalámi ranks #27 of 178 in the Cured Meat ranking, behind Salame Felino, ahead of Salchichón de Vic.
Historic Hungarian winter salami has major brand heritage, noble mold, broad acclaim, and strong national prestige.
help Pick Téliszalámi FAQ
What is the white coating on Pick Téliszalámi?
The coating is a cultivated noble mold that develops while the salami matures. It helps create the characteristic aroma and protects the sausage during its long curing process.
How is Pick winter salami traditionally made?
The pork salami is seasoned, cold-smoked, and slowly matured in controlled cool air. Pick has produced its Szeged winter salami since 1869.
Do you remove the skin from Pick Téliszalámi before eating it?
Yes, the casing is normally peeled away before the salami is sliced and served. The white mold belongs on the outside of that casing rather than being mixed through the meat.
Why is it called winter salami?
The name reflects the cool-weather conditions historically needed for smoking and maturation before modern climate control. Pick Téliszalámi became closely associated with Szeged and is protected in the European Union as a regional specialty.
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