Thread: Hungarian Salami in my neck of the woods

On Aug 17, 3:15*pm, A Moose in Love <parkstreetboo...@gmail.com>
wrote:
> I tend to associate paprika with Hungary, and for a large part as an
> ingredient in Hungarian sausages. *However, that's not always the
> case. *Here (in Kitchener, Ont.), the Hungarian salami you get at any
> of the farmer's markets in the area does not contain paprika. *It is
> kind of a middle of the road salami without a lot of oompf. *If you
> want a paprika salami, you have to ask for a paprika salami, or a
> spicy paprika salami. *I'm not a big fan of the Hungarian salami sold
> here. *It's too bland. *Is it any different in other locations?

I don't eat much salami of any sort. I pretty much stopped buying it
when Hebrew National started adding a preservative. Before, I could
keep it just about forever, even without refrigeration. (You had to
pay extra for salami that had been hung to dry. Now the Board of
Health forbids that in the store. You couldn't do that anyway because
with the preservative, it will spoil.)

Jerry
--
Engineering is the art of making what you want from things you can get.

On Wed, 17 Aug 2011 12:15:17 -0700 (PDT), A Moose in Love
<[email protected]> wrote:

> I tend to associate paprika with Hungary, and for a large part as an
> ingredient in Hungarian sausages. However, that's not always the
> case. Here (in Kitchener, Ont.), the Hungarian salami you get at any
> of the farmer's markets in the area does not contain paprika. It is
> kind of a middle of the road salami without a lot of oompf. If you
> want a paprika salami, you have to ask for a paprika salami, or a
> spicy paprika salami. I'm not a big fan of the Hungarian salami sold
> here. It's too bland. Is it any different in other locations?

I guess you might be able to find it if your area has a high enough
number of Hungarians. I didn't like the salami in Budapest so I'm not
a good judge of what's considered good by Hungarians. I thought it
was a bit greasy, under flavored (compared to Italian) and tasted a
bit off - it was the kind of off I associate with spoiled, but it
wasn't spoiled. That's the way it's supposed to taste.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Wed, 17 Aug 2011 13:30:50 -0700 (PDT), Jerry Avins <[email protected]>
wrote:

> I don't eat much salami of any sort. I pretty much stopped buying it
> when Hebrew National started adding a preservative. Before, I could
> keep it just about forever, even without refrigeration. (You had to
> pay extra for salami that had been hung to dry. Now the Board of
> Health forbids that in the store. You couldn't do that anyway because
> with the preservative, it will spoil.)

Preservative makes it spoil? That's weird.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

A Moose in Love <[email protected]> wrote:

> I tend to associate paprika with Hungary, and for a large part as an
> ingredient in Hungarian sausages. However, that's not always the
> case. Here (in Kitchener, Ont.), the Hungarian salami you get at any
> of the farmer's markets in the area does not contain paprika. It is
> kind of a middle of the road salami without a lot of oompf. If you
> want a paprika salami, you have to ask for a paprika salami, or a
> spicy paprika salami. I'm not a big fan of the Hungarian salami sold
> here. It's too bland. Is it any different in other locations?

There are all kinds of salame-like sausages produced in Hungary; not all
of them contain paprika; few of them are bland. The most famous sausage
of them all is téliszalámi (literally "winter salami") - this is what is
generally thought of as "Hungarian salami". Téliszalámi in its original
traditional form does not contain paprika, though there is now also a
version of paprikás téliszalámi. Many other Hungarian sausages do
contain paprika. The largest and best known producer is Pick; Herz is
another well-known producer. Here in Germany, it is fairly easy to find
various Hungarian-produced salami and sausages, particularly those by
Pick.

Here are some pictures of Pick téliszalámi (sans paprika):
<http://www.bonafarm.hu/markaoldal/pick/teliszalami/>

Victor

In article
<[email protected]>,
A Moose in Love <[email protected]> wrote:

> I tend to associate paprika with Hungary, and for a large part as an
> ingredient in Hungarian sausages. However, that's not always the
> case. Here (in Kitchener, Ont.), the Hungarian salami you get at any
> of the farmer's markets in the area does not contain paprika. It is
> kind of a middle of the road salami without a lot of oompf. If you
> want a paprika salami, you have to ask for a paprika salami, or a
> spicy paprika salami. I'm not a big fan of the Hungarian salami sold
> here. It's too bland. Is it any different in other locations?

You can order Pick Hungarian salami with paprika online from:
http://www.germandeli.com/picksalami2.html -since Pick is now importing
to the U.S. Bende Hungarian salami with paprika is made here in the U.S.
and is sold by them online and by other outlets.
http://www.bende.com/index.php
Slovenian kulen is also a paprika flavored salami. Give that a try-

D.M.

On Wed, 17 Aug 2011 13:53:29 -0700, sf <[email protected]> wrote:

>On Wed, 17 Aug 2011 13:30:50 -0700 (PDT), Jerry Avins <[email protected]>
>wrote:
>
>> I don't eat much salami of any sort. I pretty much stopped buying it
>> when Hebrew National started adding a preservative. Before, I could
>> keep it just about forever, even without refrigeration. (You had to
>> pay extra for salami that had been hung to dry. Now the Board of
>> Health forbids that in the store. You couldn't do that anyway because
>> with the preservative, it will spoil.)
>
>Preservative makes it spoil? That's weird.

Probably because it's not cured like authentic Italian Salami.....Margherita
To me, Hebrew National Salami, is nothing more than a modified Hot Dog!

On Wed, 17 Aug 2011 21:13:06 -0400, Leon Manfredi
<[email protected]> wrote:

>On Wed, 17 Aug 2011 13:53:29 -0700, sf <[email protected]> wrote:
>
>>On Wed, 17 Aug 2011 13:30:50 -0700 (PDT), Jerry Avins <[email protected]>
>>wrote:
>>
>>> I don't eat much salami of any sort. I pretty much stopped buying it
>>> when Hebrew National started adding a preservative. Before, I could
>>> keep it just about forever, even without refrigeration. (You had to
>>> pay extra for salami that had been hung to dry. Now the Board of
>>> Health forbids that in the store. You couldn't do that anyway because
>>> with the preservative, it will spoil.)
>>
>>Preservative makes it spoil? That's weird.
>
>Probably because it's not cured like authentic Italian Salami.....Margherita
>To me, Hebrew National Salami, is nothing more than a modified Hot Dog!

What do you mean by "authentic"... there are many types of authentic
Italian salami, some need refrigeration some not. Hebrew National
produces fermented salamis that don't need refrigeration, just not
available everywhere:
http://www.bonanza.com/listings/Hebr...alami/25068899

Leon Manfredi wrote:
>
> To me, Hebrew National Salami, is nothing more than a modified Hot Dog!

Chortle. I don't like it as much as pork based salame but that's not an
option for them.

My favorite salame is Gallo brand available on the west coast. I get it
over eBay every so often. The company that produces it is owned by Sara
Le these days. The Sara Le corporate headquarters building is visible
from my office building here in the chicago burbs but they don't ship
that brand here.

Here the usual favorite brand of salami is Columbus brand. Also very
good. Also pork based. Also plenty of black peppercorns embedded in
the meat to flavor it.