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Winter Salami
Winter salami () is a type of Hungarian salami 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. Winter salami was first pioneered and popularized in Hungary by a wave of Friulian seasonal entrepreneurs and butchers in the second half of the nineteenth century, including József Meduna di Montecucco's "first Hungarian steamed salami and fat products" factory. ''Szegedi téliszalámi'winter salami of Szeged) gained European Union PDO status in 2007, followed by ''Budapesti téliszalámi'', which gained PGI status in 2009. The Hungarian Ministry of Agriculture and Rural Development places many specific regulations on what can be called Szeged winter salami. See also * List of dried foods * List of sausages * List of smoked foods This is a list of smoked food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami Aka
Salami ( ; : ''salame'') is a ''salume'' consisting of Fermented meat, fermented and Dried meat, air-dried meat, typically pork. Historically, salami was popular among Southern Europe, Southern, Eastern Europe, Eastern, and Central Europe, Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Small-sized salami are also referred to as ''salametti'' or ''salamini''. Etymology The word ''salami'' in English comes from the plural form of the Italian language, Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Macedonian and Serbo-Croatian it is ''salama''; in Hungarian it is ''szalámi''; in Czech it is ''salám''; in Slovak it is ''saláma''; in Russian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
József Meduna Di Montecucco
József Meduna di Montecucco (30 June 1821 – 28 January 1895) was an Italian-Hungarian salami maker. Biography A descendant of the Meduna family, he was born on 30 June 1821 in Castelcucco, Austrian Empire, as Giuseppe Carlo Meduna, son of Severo and brother of Francesco Meduna, mayor of Castelcucco in 1868. As member of the national guard he participated in the Hungarian Revolution of 1848. He was a member of the Hungarian Armed Forces Association and one of the founders of the Hungarian Industry Association. Meduna was one of several Friulian entrepreneurs who adapted Italian cuisine, Italian culinary tradition and created a new market and industry for salami. With a small capital form Giovanni Piazzoni, he founded the first Hungarian "steamed salami and fat products" factory in Budapest in 1850, pioneering and popularizing the cured sausage of Italian origin in Hungarian cuisine and culture. Other Friulian butchers followed suit in the seasonal production of winter salami, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Sausages
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including ''Lactobacillus'' species and ''Leuconostoc'' species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted. The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the ''Clostridium botulinum'' bacteria which causes botulism. Some traditional and artisanal producers avoid nitrite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Smoked Foods
This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and Fish (food), fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and ''lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong – a kind of tea. * Mattha – an Indian buttermilk or yogurt drink that is sometimes smoked. * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer. * Suanmeitang – a Chinese smoked plum drink. * Scotch Whisky – some scotch is made from grains that have been smoked over a peat fire. Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing (sausage), casing traditionally made from intestine, but sometimes synthetic. Some sausages are Cooking, cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Chorizo - a Spanish pork sausage * Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules * – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic * * * * * * * * – fresh lamb-based or beef-based spicy sausage * * * * * Sausage#Vegetarian versions, Vegetarian sausage – may be made from tofu, seitan, nut (fruit), nuts, pulse (legume), pulses, mycoprotein, soybean, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B * Baker's yeastused as a[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protected Designation Of Origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. Features The characteristics of the products protected are essentially linked to their terroir. The European or UK PDO logo, of which the use is compulsory, documents this link. European Regulation 510/2006 of 20 March 2006 acknowledges a priority to establish a community protection system that ensures equal conditions of competition between producers. This European Regulation is intended to guarantee the reputation of regional products, adapt existing national protections to make them comply with the requirements of the World Trade Organization, and info ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Union
The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The union has a total area of and an estimated population of over 449million as of 2024. The EU is often described as a ''sui generis'' political entity combining characteristics of both a federation and a confederation. Containing 5.5% of the world population in 2023, EU member states generated a nominal gross domestic product (GDP) of around €17.935 trillion in 2024, accounting for approximately one sixth of global economic output. Its cornerstone, the European Union Customs Union, Customs Union, paved the way to establishing European Single Market, an internal single market based on standardised European Union law, legal framework and legislation that applies in all member states in those matters, and only those matters, where the states ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Szeged
Szeged ( , ; see also #Etymology, other alternative names) is List of cities and towns of Hungary#Largest cities in Hungary, the third largest city of Hungary, the largest city and regional centre of the Southern Great Plain and the county seat of Csongrád-Csanád County, Csongrád-Csanád county. The University of Szeged is one of the most distinguished universities in Hungary. The Szeged Open Air (Theatre) Festival (first held in 1931) is one of the main attractions, held every summer and celebrated as the Day of the City on 21 May. Etymology It is possible that the name ''Szeged'' is a mutation (linguistics), mutated and truncated form of the final syllables of ''Partiscum (castra), Partiscum'', the name of a Roman colony founded in the 2nd century, on or near the site of modern Szeged. In Latin language contexts, has long been assumed to be synonymous with ''Szeged''. The Latin name is also the basis of the city's Ancient Greek, Greek name ''Partiskon''. However, ''Sz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Friuli
Friuli (; ; or ; ; ) is a historical region of northeast Italy. The region is marked by its separate regional and ethnic identity predominantly tied to the Friulians, who speak the Friulian language. It comprises the major part of the autonomous region Friuli-Venezia Giulia, i.e. the administrative Provinces of Italy, provinces of Province of Udine, Udine, Province of Pordenone, Pordenone, and Province of Gorizia, Gorizia, excluding Province of Trieste, Trieste. Names The name originates from the ancient Roman town of ("Julius Caesar, Julius' Forum (Roman), Forum"), now Cividale del Friuli. Geography Friuli is bordered on the west by the Veneto region with the border running along the Livenza river, on the north by the crest of the Carnic Alps between Carnia and Austrian Carinthia (state), Carinthia, on the east by the Julian Alps, the border with Slovenia and the Timavo river, and on the south by the Adriatic Sea. The adjacent Slovene parts of the Soča/Isonzo valley f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian People
Hungarians, also known as Magyars, are an ethnic group native to Hungary (), who share a common culture, language and history. They also have a notable presence in former parts of the Kingdom of Hungary. The Hungarian language belongs to the Ugric branch of the Uralic language family, alongside the Khanty and Mansi languages. There are an estimated 14.5 million ethnic Hungarians and their descendants worldwide, of whom 9.6 million live in today's Hungary. About 2 million Hungarians live in areas that were part of the Kingdom of Hungary before the Treaty of Trianon in 1920 and are now parts of Hungary's seven neighbouring countries, Slovakia, Ukraine, Romania, Serbia, Croatia, Slovenia, and Austria. In addition, significant groups of people with Hungarian ancestry live in various other parts of the world, most of them in the United States, Canada, Germany, France, the United Kingdom, Chile, Brazil, Australia, and Argentina, and therefore constitute the Hungarian diaspora (). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casing (sausage)
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. The material is then shaped via a continuous extrusion process—producing a single sausage casing of indefinite length—which is then cut into desired lengths, usually while the extrusion process continues. Natural casings Origin Natural sausage casings are made from the Submucosa, sub-mucosa of the small intestine of meat animals, a layer of the intestine that consists mainly of naturally occurring collagen. In Western European cuisine and Chinese cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are also used. To prepare the intestines as casings, they are flushed, scraped and cleaned with water and salt by hand or with machinery; today they are pri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
