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Thread: Hungarian Salami in my neck of the woods

  1. #1
    A Moose in Love Guest

    Default Hungarian Salami in my neck of the woods

    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?

  2. #2
    Jerry Avins Guest

    Default Re: 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.

  3. #3
    sf Guest

    Default Re: Hungarian Salami in my neck of the woods

    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

  4. #4
    sf Guest

    Default Re: Hungarian Salami in my neck of the woods

    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

  5. #5
    Victor Sack Guest

    Default Re: Hungarian Salami in my neck of the woods

    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

  6. #6
    Don Martinich Guest

    Default Re: Hungarian Salami in my neck of the woods

    In article
    <db7ba5ac-85ff-478f-ab56-9d6746597340@j1g2000[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.

  7. #7
    Leon Manfredi Guest

    Default Re: Hungarian Salami in my neck of the woods

    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!



  8. #8
    Brooklyn1 Guest

    Default Re: Hungarian Salami in my neck of the woods

    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

  9. #9
    Doug Freyburger Guest

    Default Re: Hungarian Salami in my neck of the woods

    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.

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