Winter salami (Hungarian: téliszalámi) is a type of Hungarian salami [1] produced according to a centuries-old tradition. Made from Mangalitsa pork and spices (white pepper, allspice, and others), winter salami is cured in cold air and smoked slowly. During the dry ripening process, a special noble-mold is formed on the casing surface.

冬季莎乐美肠（Winter Salami），是一种原于匈牙利的莎乐美肠。已有一百多年的历史。最先由匈牙利塞格德的皮克公司于19世纪末，20世纪初发明。由猪肉和香料、胡椒、辣椒等调料，经过特殊的低温、烟熏、风干等工艺历时数月制成。

The Pick winter salami (Pick téliszalámi) has been a worldwide concept since 1869! The recipe has been kept secret for more than 150 years. Only high-quality, natural ingredients are used for the preparation. The salami is smoked over dried beech wood fire.

The PICK Winter Salami is a smoked and dry cured salami made from excellent, premium quality, natural ingredients with classic seasoning. The up-to-date production technology creates a perfect, unbeatable combination for decades with the …

The PICK Winter Salami is a smoked and dry cured salami made from excellent, premium quality, natural ingredients with classic seasoning. The up-to-date production technology creates a perfect, unbeatable combination for decades with the …

Gavrilović Winter Salami is the leading Gavrilović product, which is produced according to the authentic recipes for more than 130 years. Due to its unique look and smell, Gavrilović Winter Salami represents the peak of our master's trade skills.

The PICK Winter Salami is a smoked and dry cured salami made from excellent, premium quality, natural ingredients with classic seasoning. The up-to-date production technology creates a perfect, unbeatable combination for decades with the traditional, beech wood smoking and the long aging process.

在欧洲有上千种莎乐美肠，最受欢迎的包括義大利的米兰型莎乐美（Salami Milano），匈牙利的冬季莎乐美（Winter Salami），等等。 欧洲很多国家的莎乐美肠都习惯以产地命名。

Winter salami (Hungarian Téliszalámi) is a type of Hungarian salami based on a centuries old producing tradition. Made from mangalitsa pork and spices: white pepper, allspice and others. Winter salami is cured in cold air and smoked slowly.

It is made from pork and bacon, with secret spices, stuffed into natural casings with cold smoking and dry maturing, based on a unique, secret recipe developed by Márk Pick at the end of the 19th century. The salami can only be made from natural ingredients, gained from heavy weight pigs that suited the requirements.