Winter salami
The winter salami (Hungarian: téliszálami ) is the most famous Hungarian dry fermented sausage . The name comes from the tradition of making this salami only in the winter months, when the weather conditions are ideal for slow drying, ripening at low temperatures and the development of a noble layer of mold . The original recipe and the manufacturing process are said to come partly from Italy, which is why the product resembles a Mediterranean type of sausage. In Hungary only special breeds of pigs come into consideration for salami production; in Szeged they are called szalámisertések (German: salami pigs). The winter salamis are available in lengths of 54 cm “normál”, 33–36 cm “midi”, 19 cm “turista” and 16 cm “mini”.
Szegedi téliszálami received the status of a protected designation of origin (PDO) in the EU in 2007 . Budapesti téliszálami later received Protected Geographical Indication (PGI) status .
features
The characteristic appearance of the Hungarian winter salami is a white-gray noble mold covering, which gives the specific taste note and is also supposed to protect the sausage from becoming rancid .
The winter salami is made from pork, back bacon and without the paprika powder that is otherwise common in Hungarian cuisine . The exact seasoning recipes are a trade secret, but they contain garlic, allspice and white pepper. However, there are now variants that also use beef and / or paprika. According to the old Hungarian "natural process", Hungarian salamis are sometimes filled into horse intestines.
Manufacturing
The cold smoking technique at 10-14 ° C, a maturation time of 2-3 months and special spices are further distinguishing features of this product.
During the drying months at the lowest temperature of 10 ° C, a weight loss of ~ 30% is achieved, the relative humidity in this period is initially 90% and then drops to 60%. It is important that the difference between the humidity of the sausages and the humidity of the surroundings is small (4–5%), otherwise the drying process will take place too quickly. The air flow rate is therefore carefully controlled. During this ripening period, a layer of mold covers the sausages, which consist of hyphae of Penicillium nalgiovense or Penicillium chrysogenum . The inoculation of the salamis with mold spores takes place spontaneously, as the ripening chambers already contain a “house flora” of these desired mold strains. Winter salami has a characteristic taste with little or no sour note at a pH of around 5.5. LAB or mold starter cultures are not used in its manufacture.
Salami from Szeged
Only certain types of pigs can be used as raw materials for the production of Szeged salami or Szegedi téliszálami (the Szeged winter salami ) : Mangalica and Cornwall , Berkshire , Hungarian wild boars , pigs from crosses of Duroc , Hampshire and Pietrain . Salami pigs are at least one year old as well as older pigs weighing more than 150 kg. Further regulations are: Use of only natural materials ( nitrite curing salt is used as the only additive), manual boning and preparation of meat products, cold smoking for at least 12 to 14 days at a maximum temperature of 10 to 12 ° C, drying aging at a maximum of 18 ° C for a relative humidity of 4–5%, a noble mold coating on the surface of the salami due to at least ten different, mostly Penicillium species that are present in the ripening chambers , as well as a high protein content in the connective tissue and the raw material comminution of 2–4 mm grain. It has a high pH (more than 5.6) and can therefore only be dried slowly.
The production of Szeged salami or Szeged winter salami takes place in the administrative area of Szeged. Only salami pigs bred and slaughtered in these districts in the districts of Bács-Kiskun , Csongrád-Csanád , Békés , Hajdú-Bihar and Baranya may be used for production.
Shape and size of the Szegedi téliszálami : a diameter of at least 65 mm, uniformly cylindrical, tapering at the end of the suspension and rounded at the other end.
Salami from Budapest
The geographical area for the production of Budapesti téliszálami is in Budapest , 1 km from the Danube. As the production site, the manufacturer must be able to prove at any time that the production processes from chopping to smoking to drying took place within 1 km of the Danube in Budapest.
The production area of the product, Budapest, is located on the banks of the Danube. The ripening takes place in a rocky area on the Danube under the climatic conditions defined by the river, the air is always moist and a little cooler (except in winter), but also cleaner. The relative humidity is approx. 10% higher and the temperature approx. 2 ° C lower than in remote areas.
The salami pigs use ham, loin, shoulders and bacon (“hard bacon”) for salami production, as well as spices, table salt, sodium nitrite, horse intestines and artificial casings. Spices: white pepper, sweet paprika, allspice, the scent of allspice dominates.
Breeds of salami pigs such as Mangalica, Cornwall, Berkshire, Large White , Duroc, Hampshire and Pietrain and their crossbreeds are also used for the Budapesti téliszalámi . The animals for slaughter must be castrated male or female breeding pigs over one year old and weighing at least 150 kg, but not adult castrated male pigs.
The external image of the winter salami from Budapest is a smoked, ripened, dried meat product, made from pork with a grain size of 4 mm and the bacon with a grain size of 2 mm, evenly mixed with spices, in a horse's intestine or an artificial casing of cylindrical shape and a gray-white surface are filled. At least 40 mm, at most 85 mm in diameter, of different lengths.
It is smoked at up to 16 ° C with hardwood for 12–20 days. The smoked salami sticks then go to the ripening and drying room, where the natural microflora is deposited on the salami surface; no starter culture is used. The pH value of the winter salami from Budapest is more than 5, so it can only be dried slowly. During the ripening drying period, the air flow is adjusted so that the diffusivity (the difference between relative and equilibrium humidity) does not exceed 4-5%. This requires a combination of external ambient air (from the open air) and air movement. Maturation drying takes two to three months, from filling to ripening the salami at least 90 days.
- Some breeds of pigs used for winter salami
Pietrain piglet
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literature
- Fidel Toldrá: Handbook of Fermented Meat and Poultry . John Wiley & Sons, 2008, pp. 317-318; ISBN 9780470376348
Individual evidence
- ↑ a b Fidel Toldrá: Handbook of Fermented Meat and Poultry . John Wiley & Sons, 2008, ISBN 978-0-470-37634-8 , pp. 317-318 ( google.de [accessed July 6, 2019]).
- ↑ Reinhard Matissek , Werner Baltes : Food chemistry . Springer-Verlag, 2015, ISBN 978-3-662-47112-8 , pp. 462 ( google.de [accessed on July 6, 2019]).
- ↑ YH Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield: Handbook of Food and Beverage Fermentation Technology . Mold-ripened sausages. CRC Press, 2004, ISBN 978-0-203-91355-0 , pp. 417 ff . ( google.de [accessed on July 6, 2019]).
- ↑ Szegedi szalámi / téliszalámi - A TERMÉK BEMUTATÁSA. In: https://gi.kormany.hu . Retrieved July 7, 2019 (Hungarian).
- ↑ Budapesti téliszalámi - TERMÉKLEÍRÁS. ec.europa.eu/agriculture, accessed July 7, 2019 (Hungarian).