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醃
漬
肉
品
Hungarian Szalámi
“There are two main types of Hungarian salami:
one is the paprika salami which is red and is quite
hot, and the other is the winter salami which is
more mild and creamy. In Hungary, the winter
salami is the most prestigious because in the past,
it was the salami with the longest shelf-life. It was
lightly smoked and ripened. The typical Hungarian
family eats paprika salami every day,” György
Kerekes enlightens us.Szarvas Kolbász
(smoked deer sausage, Gyulai)
This mild sausage is done the same way the salami
is, but without the spices and a different curing
period. Kekeres finds this to be meaty with no
gamey taste and smell. He feels that the taste of
pepper is quite strong and notes that it will go well
with white bread. Roger Nagler identifies the taste
of venison with a smoky, aged aroma and a good
balance of flavours.Hungarian Paprika Kolbasz
(Carne Meats by Indoguna)
Made in Singapore following the Hungarian style,
this pork salami is spiced with paprika. Chef
Brouard Laurent finds this to have a mix of spices
almost like a chorizo but with a moist texture. Chef
Stephan Zoisl finds this to be creamier than the
Milano salami. He feels that it is rich in southern
flavours and slightly spicy.Szarvas Szalámi
(smoked deer salami, Gyulai)
Made with a traditional drying method from pure
deer meat, this salami is seasoned heavily with hot
paprika and spices suitable for game meat. Chef
Drew Nocente tastes the smoky, paprika flavours
and likes the unique shape it is in. Chef James Tay
detects the taste of game and paprika, and finds
this to have a chewy texture.A Journey Through 24 Salami
Roger Nagler György Kerekes
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