047Winter Salami
(Pick by Huber’s Butchery)
The most famous of all Hungarian salami, the
téliszalámi (winter salami) are made using freshly
slaughtered lean pork and fat that are frozen
for at least 24 hours, making them suitable for
cutting. Spices are mixed in, and once the desired
consistency is reached, the farce is filled into an
artificial casing. The salami is cold-smoked for eight
to ten days while the temperature stays below
20°C. After that, the salami is ripened for three
months long. Chef Ciccone finds it to be very fatty
with a sweet herb taste. Chef Tay feels that the
texture is soft and waxy with a spicy, smoked taste.Mangalica Delicacy Salami
(Pick by Huber’s Butchery)
The special Hungarian Mangalica pigs are used
to make this salami. The process is quite similar
to the winter salami. Kept under 20°C during the
ripening process, the salami is considered suitable
for consumption once the pH reaches 5.0 with a
water activity of less than 0.91(aw). Kerekes finds
this to be smokier than the winter salami, and
to has the perfect ratio of fat and meat. Nagler
agrees, and feels that it has a nice balance and
mild flavours.Goliat Paprika Salami
(Pick by Huber’s Butchery)
Soft fat and boneless pork meat is used in the
making of this salami. The meat mixture is cut
twice until they’re the right particle size and the
resulting paste is then filled into an artificial casing
for the curing process. The entire process takes
45 days with the temperature kept at 20°C. Chef
Laurent finds this slightly spicy and notes that it
will be good for pizzas. Chef Zoisl feels differently –
finding it packed with flavours similar to a chorizo
with a smooth and fatty texture. He would make
use this to make paella.Danish Salami (Verkerks)
Usually made from pork and veal, Danish salami has a
higher fat content. They tend to be finely ground and
soft in texture. Popular varieties are often matured for
a short period of time and heavily seasoned with spices.
Chef Nocente finds this too be mild and processed for
his liking. Chef Tay feels that it is chewy with an almost
cheddar like taste.CHEF
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Nocente
There’s no such thing as good or bad
salami. It’s based on your flavour
profile and if you like it, it’s good
salami. Salchichón Ibérico de Bellota
and Chorizo Ibérico de Bellota
are my favourites.
Drew Nocente