Hungarian Salami

Name: Ungarische Salami
Total time: 30 d
Ingredients: 700 g Schweineschulter (mager); 300 g Rückenspeck (fest); 28 g Nitritpökelsalz (0,5 % NaNO2); 8 g Edelsüßer Paprika; 4 g Knoblauch (gepresst); 3 g Schwarzer Pfeffer (grob gemahlen); 0.5 g Starterkulturen (z. B. T-SPX); 3 g Dextrose

Curing MixPorkFermentingHard30-60 days18-22 °C (aging room)Beech (cold smoke optional)

Hungarian salami is an air-dried sausage with fine noble mold ripening and a characteristic paprika-garlic aroma. Fermentation followed by long-term aging creates the typical intense flavor. It requires patient care and controlled climate conditions.

Ingredients(for 1 kg)

Pork shoulder (lean)700 g

Back fat (firm)300 g

Curing salt (0.5 % NaNO2)28 g

Sweet paprika8 g

Garlic (pressed)4 g

Black pepper (coarsely ground)3 g

Starter cultures (e.g. T-SPX)0.5 g

Dextrose3 g

Instructions

Preparation & Mixing

2-3 hours

Chill meat and fat to -2 to 0 °C, then grind separately through a 3 mm plate. Knead in all spices, curing salt, and dissolved starter cultures thoroughly. Rest mixture at 2-4 °C for 12 hours.

Filling & Pre-fermentation

48 hours

Fill mixture into beef bung casings (caliber 65-80 mm) without air bubbles, tie and pierce. Ferment at 24-26 °C and 90-95 % relative humidity for 48 hours until pH drops below 5.3.

Drying & Ripening

30-60 days

Lower temperature to 12-16 °C, reduce humidity to 75-85 %. Check sausages daily and rub off unwanted mold with salt water. End ripening once 30-35 % weight loss is achieved.

Pro Tip

Spray noble mold (Penicillium nalgiovense) directly onto the surface – it protects against unwanted mold species and creates the typical white appearance.

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