📝 About This Recipe
A crown jewel of Hungarian charcuterie, Téliszalámi is a masterpiece of patience, smoke, and noble mold. Originating in Szeged, this salami is defined by its fine-textured pork, subtle white pepper notes, and a distinct cold-smoking process that creates its signature 'winter' coat. It offers a sophisticated, melt-in-the-mouth richness that has earned it a protected status across Europe.
🥗 Ingredients
Meat and Fat
- 7 kg Pork Shoulder (Mangalica or high-quality heritage pork) (well-chilled, trimmed of sinew)
- 3 kg Hard Pork Back Fat (frozen slightly for clean dicing)
Curing and Seasoning
- 280 g Nitrite Curing Salt (Prague Powder #2) (calculated at 2.8% of total weight)
- 30 g White Pepper (freshly ground)
- 5 g Allspice (finely ground)
- 10 g Sweet Hungarian Paprika (optional, for a very subtle blush)
- 20 g Dextrose (to feed the fermentation culture)
- 5 g Bactoferm (Starter Culture) (dissolved in 50ml distilled water)
Casing and Finish
- 10-12 pieces Fibrous or Protein Casings (55-60mm diameter, 40cm length)
- 1 packet Penicillium Nalgiovense (M-EK-4) (noble mold culture for the exterior)
- 5 kg Beechwood Sawdust (for cold smoking)
👨🍳 Instructions
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1
Ensure all meat and fat are extremely cold (near 0°C/32°F). Dice the pork and back fat into small cubes to prepare for grinding; temperature control is critical to prevent fat smearing.
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2
Grind the pork shoulder and fat together through a 4mm (fine) plate. The resulting texture should be uniform and granular.
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3
Dissolve the Bactoferm starter culture in lukewarm distilled water and let it sit for 15-20 minutes to activate.
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4
In a large chilled tub, combine the ground meat with the curing salt, white pepper, allspice, paprika, dextrose, and the activated starter culture.
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5
Mix the meat by hand or in a mixer for 5-8 minutes until the protein develops a 'tacky' or 'sticky' bind. Do not overwork, as the fat must remain distinct from the lean meat.
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6
Pack the meat tightly into a sausage stuffer, ensuring there are no air pockets. Stuff the mixture into the pre-soaked casings, tying them off tightly with butcher's twine.
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7
Prick any visible air bubbles with a sterilized needle. This prevents spoilage and ensuring a solid cross-section when sliced.
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8
Fermentation: Hang the salamis in a humid environment (90% RH) at 20°C (68°F) for 48-72 hours. This allows the culture to lower the pH and set the color.
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9
Cold Smoking: Move the salamis to a smokehouse. Smoke with beechwood at temperatures never exceeding 18°C (64°F) for 12 hours a day, over a period of 10-14 days. This slow process imparts flavor and preserves the meat.
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10
Mold Inoculation: After smoking, spray the salamis with the Penicillium Nalgiovense solution. This creates the protective white 'winter' coat that regulates drying and adds a mushroom-like aroma.
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11
Drying/Aging: Hang the salamis in a dark, well-ventilated room at 10-12°C (50-54°F) with 75-80% humidity. Allow them to age for 3 to 4 months.
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12
Monitor the weight. The salami is ready when it has lost approximately 35-40% of its original weight and feels firm to the touch.
💡 Chef's Tips
Temperature is your best friend; keep the meat near freezing during grinding to ensure the fat doesn't melt. Always use distilled water for starter cultures, as chlorine in tap water can kill the beneficial bacteria. If the mold turns green or black instead of white, wipe it off with a vinegar-soaked cloth immediately. Use a dedicated 'cold smoke' generator to ensure the temperature doesn't rise and render the fat. Be patient; the deep, complex flavors of a true Téliszalámi only develop after the 90-day mark.
🍽️ Serving Suggestions
Slice paper-thin at a 45-degree angle to maximize the surface area and melt-in-the-mouth texture. Pair with crusty sourdough bread, sweet green peppers, and fresh radishes for a traditional Hungarian breakfast. Serve alongside a glass of full-bodied Hungarian red wine, such as Villányi Franc or Egri Bikavér. Accompany with mild, creamy cheeses like Emmental or a young Gouda to balance the smoky notes. Include on a charcuterie board with pickled walnuts and apricot preserves.