BENDE HUNGARIAN STYLE SHORT TELI SALAMI

This is the short-format stick of Hungarian Teli (winter salami), the same Hungarikum-designated, noble-mold dry-cured pork salami in a compact size designed for sampling, gifting, or keeping a household rotation of Europe’s finest salami without committing to the full long stick. All of the 150-year tradition in a size that finishes cleanly in a week!

The word “teli” is Hungarian for “winter,” and the name carries the full weight of the tradition it represents. Hungarian winter salami — teliszalami — was born in the second half of the nineteenth century, when Friulian master butchers arrived in Hungary and applied Italian curing techniques to Mangalitsa pork, the native Hungarian heritage breed prized for the quality and composition of its fat. By 1869, the craft had found a permanent home in Szeged, where the microclimate near the Tisza river — the humidity, the cool air, the indigenous mold-flora of the region — created conditions that no other location in Europe could replicate. The salami produced there became, over the next 150 years, one of the most recognized and beloved cured meats on the continent.

INGREDIENTS:

Pork, salt, spices, sugar, dextrose, scorbic acid, vitamin c, lactic acid starter culture. sodium nitrate.

DIRECTIONS:

Slice as thinly as possible at room temperature to let the marbling and the mold-influenced aroma fully express themselves. Lay slices on dark bread or crackers alongside sharp cheese and mustard for the classic Central European salami plate. Add to a charcuterie board with Bulgarian sirene, cornichons, and olives for a cross-regional board of Central and Eastern European cured specialties. The short stick will give a household of two generous slicing for several days, or serve four to six people as an appetizer. Because the format is compact, it is also the natural choice for gifting — one of the most recognized symbols of Hungarian food culture in a size that travels and presents beautifully..

Keep Refrigerated.