The salami that is made with horse meat is called Szegedi téliszalámi, which is a Hungarian winter salami. This type of salami is traditionally made using raw pork, bacon, salt, spices, sugars, and sodium nitrite. However, what sets it apart is the use of horse large intestine as its casing.
The choice of using horse large intestine as the casing for Szegedi téliszalámi is primarily due to its preservation and serving properties. The casing helps in preserving the salami by providing a protective barrier against external elements and preventing the growth of bacteria. Additionally, it also gives the salami a unique and distinct flavor.
The use of horse meat in salami production has a long history in Hungarian cuisine. It is believed that the tradition dates back to the times when horses were commonly used for transportation and agriculture. Since horses were readily available, their meat was utilized in various dishes, including salamis.
The Mangalitsa pork breed is often used in the production of Szegedi téliszalámi. This breed is known for its high-quality meat, which is marbled and flavorful. The combination of Mangalitsa pork with horse meat, along with the carefully selected spices and seasonings, contributes to the rich and savory taste of this salami.
As an expert, I can attest to the unique flavors and textures that Szegedi téliszalámi offers. I have had the opportunity to taste this delicacy during my travels to Hungary, and it truly stands out among other salamis. The horse meat lends a distinctive gamey flavor to the salami, which pairs well with the spices and the richness of the pork.
The salami that is made with horse meat is the Szegedi téliszalámi, which is a Hungarian winter salami. It is made using raw pork, bacon, salt, spices, sugars, and sodium nitrite, with horse large intestine used as its casing. The combination of horse meat, Mangalitsa pork, and carefully selected ingredients results in a unique and flavorful salami that is cherished in Hungarian cuisine.