It is made from pork and bacon, with secret spices, stuffed into natural casings with cold smoking and dry maturing, based on a unique, secret recipe developed by Márk Pick at the end of the 19th century. The salami can only be made from natural ingredients, gained from heavy weight pigs that suited the requirements. The meat is cut and not minced in order not to damage the tissues. The required quantity of aromatic herbs is then measured and added to the meat in the herbs room but the actual quantity and type of the herbs used are a top secret kept by the salami master. The unique flavour of the salami is the result of the professional expertise, as well as the permanent cool air of the river Tisza nearby and the favourable micro climate of Szeged.
Tags: pick, téliszalámi, hungarikum