Pick Salami 400g

Pick Salami is Hungary’s iconic winter salami, made with carefully selected cuts of pork and a closely guarded blend of spices for a rich, complex flavour.

What Is Pick Salami?

Pick Téliszalámi is a classic Hungarian salami and one of the country’s best-known culinary specialities. Produced in Szeged by Pick since the late 19th century, this traditional winter salami is made from premium pork and pork fat, then slowly cured, smoked and matured.

Unlike many Hungarian cured meats, Pick Salami is not paprika-led. Its distinctive flavour comes from Pick’s secret spice blend, including garlic, white pepper, allspice and clove, which gives it mellow aromatic warmth rather than a spicy kick.

It is cold-smoked over beechwood before a minimum 80-day maturation process. During this time, its characteristic noble white mould develops on the casing, creating its unmistakable appearance, supple texture and layered savoury flavour.

The protected name Szegedi szalámi / Szegedi téliszalámi has PDO status, recognising the defined production method and connection with Szeged. Pick Salami proudly reflects this enduring Hungarian tradition.

How to Use Pick Salami

Pick Salami is ready to eat and is best sliced finely, letting its marbling, gentle smokiness and complex seasoning come through.

• Serve thin slices with crusty bread, butter, traditional pickles and fresh vegetables for an authentic Hungarian cold platter.
• Add to sandwiches, toasties and wraps with mustard or a sharp cheese.
• Arrange on a charcuterie board with mature Cheddar, Parmesan, olives and gherkins.
• Use as a pizza topping or fold into a potato dish shortly before serving, so its flavour remains distinct. It also works beautifully in our quick salami pasta recipe.
• Pair with a glass of Bull’s Blood wine, whose juicy fruit and freshness make a particularly good match for the salami’s richness.

Serving Tip

Take Pick Salami out of the fridge about 30 minutes before serving. Remove the outer packaging, slice it finely with a sharp knife, then peel away and discard the casing with its noble mould coating before eating.

Where Does It Come From?

Pick Salami is made in Szeged, southern Hungary, by Pick Szeged, a historic producer founded in 1869. The company’s winter salami has become one of Hungary’s most recognised food products, still made according to its traditional recipe and closely supervised maturation process.

Its distinctive character comes from the combination of carefully selected pork, slow beechwood smoking and patient maturation. The noble mould that forms on the outside is a hallmark of true Hungarian winter salami and part of what makes Pick instantly recognisable. For a closer look at the styles, flavours and traditions behind it, read our guide to Hungarian salami.

Ingredients & Nutritional Information

Ingredients: Pork meat, pork fat, salt, spices, sugar: sucrose; preservative: E250; smoke.

Meat content: 100g of finished product is made using 159g of pork meat.

Country of Origin: Hungary.

Storage: Store refrigerated. Once opened, wrap well or store in an airtight container and consume within the period stated on the pack.

Frequently Asked Questions

What is the white coating on Pick Salami?

The white coating is the salami’s characteristic noble mould, which develops during maturation. It is a normal, natural part of the process rather than a sign that the salami has spoiled, and it helps regulate moisture loss while contributing to its distinctive appearance and flavour development.

The coating is broadly comparable to the white rind cultures seen on Brie and other soft-ripened cheeses, although it forms on the outside of the salami casing. Follow the serving instructions on the pack: Pick Salami is normally sliced finely, with the outer casing removed and discarded before eating.

Does Pick Salami contain paprika?

No. Unlike many Hungarian salamis and sausages, Pick Winter Salami is not paprika-led. Its flavour comes from garlic, white pepper, allspice, clove, gentle beechwood smoke and long maturation.

Does Pick Salami need cooking?

No. Pick Salami is cured, cold-smoked and matured, so it is ready to eat. You can also use it to finish pizza, pasta, omelettes or warm potato dishes.

What does PDO mean?

PDO stands for Protected Designation of Origin. For Szegedi szalámi / Szegedi téliszalámi, it protects the product name and recognises its defined traditional production method and geographical connection with Szeged. To understand how protection, curing and smoking distinguish traditional products, see our guide to cured meat differences.