téliszalámi
mould-ripened pork salami, cold-smoked and aged for months
Your guide, Chef BakuA full recipe for this dish has not been written yet.
First made in the 1860s by Márk Pick in Szeged and by the Herz works in Budapest; the white noble mould coat gave it keeping quality.
Winter salami is a charcuterie & cured from Hungary: mould-ripened pork salami, cold-smoked and aged for months. First made in the 1860s by Márk Pick in Szeged and by the Herz works in Budapest; the white noble mould coat gave it keeping quality.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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