After many years forbidden to import in the U.S, the famous genuine Hungarian pick salami is back.

The production of winter salami was naturalized by a butcher master of Italian birth, called Pick Mark. In 1869 Mr. Pick settled down and established a salami-factory in Szeged, Hungary. He developed and improved his business step by step. He made salami in larger quantities when he brought workers from Italy in 1883. It is a product which is based on age-long tradition. Originally made with Donkey meat it is now days made with of a mixture of pork and bacon and spiced according to a secret recipe. It has a cold smoking curing, a drying and a ripening phase. In the end, the salami becomes covered with noble mould.