Central European Salamis

Szegedi szalámi is a slowly smoked, cylindrical sausage made from pork. The salami is rounded at one end and slim at the end from which it was hung, and is covered by noble mold on the exterior. It slices easily and comes in differ... READ MORE

Lovecký salám or lovecká saláma is a special dark brown salami that's well known in the Czech Republic and the Slovak Republic as a traditional delicacy with a flat, rectangular shape and a distinctive... READ MORE

Budapesti téliszalámi is a smoked and dried cylindrical sausage made with pork meat and pork fat coming from castrated male pigs and non-breeding female pigs that are older than one year. The outside of the sausage is covere... READ MORE

Liptovská saláma is a special type of salami created at the meat-producing plant in Dubnica nad Vahom in the Liptov region. The unique recipe for this salami dates back to the 1970s, and due to its distinctive flavor, the sa... READ MORE

In the world of salami connoisseurs, Greußener salami has been a well-known name for almost 100 years. The Greußener Salami Company was founded in 1864 by master butcher Carl Auene from the town of Greußen in Th... READ MORE

Haussalami is a traditional German-style dry-cured salami, known for its firm texture, deep umami flavor, and long curing process, making it a staple of German charcuterie. The name “Haus” translates to &l... READ MORE

Bergsalami is a type of dry-cured salami traditionally made in the Alpine regions of Austria, Germany, and Switzerland. The name "Berg" means "mountain" in German, reflecting its origins in mountainous areas where tra... READ MORE

Mortadella di Poschiavo is a traditional cured sausage from Val Poschiavo, a scenic valley in the Graubünden canton of Switzerland, near the Italian border. Unlike the more widely known Italian mortadella, which ... READ MORE