Szeged lies on the banks of the Tisza river. The natural endowments of Szeged and its region are favourable to cultivation of plants and animal husbandry. The geographical conditions and related expertise allows for the breeding of high quality pigs. The mature pigs, which are used to make salami in Szeged, come from these areas. Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing has been around for thousands of years. [5] Environmental conditions dictate what food processes are used, as seen in the Mediterranean and southern Europe, where "meat products are dried to lower water activity (Aw) values, taking advantage of the long, dry and sunny days, while in northern Europe, fermented sausages require smoking for further preservation." [6] Gyulai" smoked sausage, named after the city of Gyula, is specially made for us by our famous manufacturer. All our famous sausages contain the characteristics which originated with the tradition of Hungary and Central Europe. "Gyulai Sausage" Hungarian Brand sausage is made with coarsely chopped meat is blended with world renowned Hungarian Paprika . a b c "Salame"[Salami] (in Italian). Culinary Heritage of Switzerland . Retrieved 27 January 2023. Era un cibo consumato dai benestanti, come apprendiamo da un testo scritto nel 1767... [...] I salametti, piccoli salami, erano vantaggiosi perché richiedevano minor tempo di maturazione.[It was a food consumed by the wealthy, as we learn from a text written in 1767... [...] Salametti, small salami, were advantageous because they required less time to mature.]

The word 'salami' in English comes from the plural form of the Italian salame [2] ( pronounced [saˈlaːme]). 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, Ukrainian, and Belarusian it is salyami while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word salumen. [3] [ dubious – discuss] Find sources: "Salami"– news · newspapers · books · scholar · JSTOR ( August 2021) ( Learn how and when to remove this template message) If you want to revel in a salami selection that's large and perpetually expanding, we can assist you here. We're a business that's constantly growing and improving. Preservation of any meat products is important. Some fungi can create undesirable color and flavor in the contaminated meat and produce toxins. Some fungi that are not harmful to humans, such as those that are formed on the surface of dried salami, are an indication of maturation after ripening. [22] Thus, producers have to eliminate fungi that have potential risks to human health. As natural preservatives are becoming more desirable food additives than artificial preservatives in food industries, some studies about salami have been focusing on the use of essential oils such as oregano and clove oil as preservatives that can be applied to salami production due to their anti-fungal activities. [38] Several types of oils including rosemary, clove, oregano and sage oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami. [38] Since several of these oils contain volatile compounds whose amount can affect the flavor of the food, researchers often perform a sensory test to find the amount of the oil that can best serve as an anti-fungal preservative but have the least effect on the flavor or appearance of the salami. [38] See also [ edit ] Salami belongs to the group of southern European meat specialties referred to as salumi, together with prosciutto, coppa and pancetta.There are many different things to do here. For example:relaxing in the Anna Spa, walking in the beautifulold town, visiting the gorgeous cathedral. ben a Tisza-parti üzemben korszerű húsfagyasztót és új szalámiérlelőket helyeztek üzembe. 1984-ben a városszéli, új gyárban félmilliárd forintos sertéstisztító technológiai sort, új marhavágósort és bélfeldolgozó-üzemet építettek, a nyugati vevők fokozott higiéniai igényeinek megfelelően. Aquilanti, Lucia; Santarellia, Sara; Silvestria, Gloria; Osimania, Andrea; Petruzzellib, Annalisa; Clementia, Francesca (November 2007). "The microbial ecology of a typical Italian salami during its natural fermentation". International Journal of Food Microbiology. 120 (1–2): 136–145. doi: 10.1016/j.ijfoodmicro.2007.06.010. PMID 17628130.

Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview, in: International Food Research Journal 23(2): 429-445 (2016) you can see the Salami production in the Salami and Paprika museumand you can get salami directly from the factory at the best price. Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996 a b c Samelis, John; Metaxopoulos, John; Vlassi, Maria; Pappa, Aristea (20 October 1998). "Stability and safety of traditional Greek salami — a microbiological ecology study". International Journal of Food Microbiology. 44 (1–2): 69–82. doi: 10.1016/S0168-1605(98)00124-X. PMID 9849785. S2CID 8737731.In 1994, there was an outbreak of Escherichia coli O157 with 17 cases all occurring from the consumption of pre-sliced salami that was processed by one company. A research investigation of the factory where the salami was processed found that all processing techniques and production methods complied with all regulations, and there was no evidence of contamination after processing. [37] This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Világhíres termék, a szegedi szalámi. Csongrád megye bemutatkozik, Athenaeum Nyomda, Budapest, 1974 Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colourings, flavourings, antioxidants and acidifying cultures. [26] Semi-ripened salami will maintain its flavour for a long time under retail display conditions, but it will eventually deteriorate due to the development of incipient rancidity. [26] The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage. [26] The main cause of flavour deterioration in dry-cured sausage is rancidity, though the possible formation of other off-flavours, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality. [26]