Exports generated 25pc of turnover.

After-tax profit slipped 4pc to HUF 6.5bn.

Pick Szeged's corporate bonds are traded on the bourse.

More about Pick Salami: 

Márk Pick: The Master Butcher Behind the Legend

The inventor of the world-famous "Hungarikum" salami actually began his career as a grain merchant. During a business trip to Italy, Márk Pick encountered the secrets of salami production—an experience that proved to be a turning point in his life. In 1869, he founded his business in Szeged, gradually developing and expanding it over the years.

By 1883, production had grown so significantly that he had to bring in specialized workers from Italy, and in 1885, he launched true large-scale industrial manufacturing.

How is Pick Salami Made?

Authentic Winter Salami is made exclusively from natural ingredients using heavy-weight hogs bred according to strict regulations. To ensure the texture remains perfect, the meat is carefully diced rather than ground, protecting the integrity of the tissues.

Inside the "Spice Room," a symphony of aromatic herbs is meticulously measured out. However, the exact recipe and proportions remain a "seven-sealed secret" guarded by the Salami Master. Beyond expertise, the constant cool air of the nearby River Tisza and the unique microclimate of Szeged are essential to creating its unparalleled flavor profile.

Smoking and the Noble Mold

Smoking is a critical stage of the process. For two weeks, the salami is smoked over glowing embers of beechwood logs that have been seasoned for two years.

Next, the salami sticks are moved to maturing chambers. For 100 days, under specifically controlled airflow, humidity, and temperature, the "noble mold" (white coating) forms on the surface. This has become the iconic trademark of PICK Winter Salami.

Why "Winter" Salami?

Interestingly, the name "Winter Salami" does not refer to the snow-white appearance of the mold. In the early days, before the invention of modern climate-controlled maturing towers, the product could only be manufactured during the winter months.

Today, technology has overcome this seasonal hurdle. The company’s 64-meter-tall maturing tower features 32 chambers, allowing nearly one million sticks of salami to age simultaneously year-round.

This meticulous process is what creates this special Hungarian delicacy, which was officially granted Hungarikum status in 2013.

Photo: Pick.hu

Source: MTI – Hungary’s national news agency since 1881. While MTI articles are usually factual, some may contain political bias, and readers should be aware that such content does not reflect the position of XpatLoop, which is neutral and independent.

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