PICK is the most emblematic, hungarian cold meat brand, and its top-quality products have a worldwide fame worldwide.
Foundation year: 1869, Szeged,Hungary
Founder: Mark Pick
Annual export turnover: 60M EUR
It is part of the BONAFARM group, the largest agro-industrial group in central Europe
Number of employees: 2200
We apply various systems in the area of quality assurance: BRC, IFS and ISO 22000.
The products of PICK are one of the most awarded internationally.
The secret of the traditional Hungarian smoked Pick Salami
The taste of traditional Hungarian smoked Pick Salami that seduced so many generations remains inimitable. The secret of its unique flavor has been kept for 150 years.
What is that secret?
Most of us still keep our grandmothers’ famous recipes, as with love and care they turned meals into unforgettable flavors. The secret of the traditional Hungarian Smoked Pick Salami is that it only contains natural ingredients, careful expert work and the harmony of aromatic spices, which provide a special experience when trying each slice.
PICK salami has been produced since 1869, using a well-kept secret recipe with the highest-quality ingredients. Carefully selected cuts of pork are used, then smoked with beech wood, which has been previously dried for 2 years.
Under the watchful eyes of the Salami Master, who constantly oversees production, the salami matures for up to 100 days, to achieve its unique flavor and white veiled appearance. Its distinctive flavor is unrivaled in the world of cold meats, which makes it an excellent product, offering unique added value.
The crucial point of its quality policy is offering excellent and high quality products . All production procedures are elaborated based on this principle.
How is it produced?
Since the factory was founded, the Pick salami has been produced based on a unique recipe invented by Pick Márk. The recipe has been kept secret since then,only the all-time salami master knowing it who is supervising the production.
The traditional Hungarian Smoked Pick Salami is made only from pigs that have been raised according to the regulations, and whose meat is the most exquisite. The meat is cut instead of being minced, so that the tissues are not damaged. In the spicing room is where the magic happens, where the greatest sealed secret is added. In giant mixers, the now spiced red salami meat is stirred and formed, then placed in the smoker as the smoke preserves and flavors the meat.
It’s smoked for two weeks and the process is carried out exclusively with the smoke of carefully selected beech wood logs that have been dried for two years and then it enters the ripening chambers. On its surface, a noble snow-white mold develops after almost 100 days of maturation, due to the special air flow, humidity and temperature. This whole process has become one of the main characteristics of PICK Salami for decades.
Many think that the name «winter salami» comes from the white cover, however the name is due to the old tradition since before having the necessary technology only during the winter these products could be made.
In the 32 ripening chambers, which have since been built, almost a million bars of salami ripen at one time. Its surface takes 3 months to be covered by the characteristic noble mold. In addition to the tradition of production, the constant fresh air from the nearby Tisza River and the favorable microclimate of the city of Szeged are essential for the creation of its unique flavor, which helps the delicate process of maturation.
What makes the traditional Hungarian Pick Smoked Salami special, in addition to the unique recipe, is the traditional production and excellent quality of the ingredients used, that do not contain artificial additives.
Therefore, the specialty of traditional Hungarian Smoked Pick Salami is in the details. When Mark Pick founded his business in 1869, he probably didn’t even think that 150 years later, the recipe he created will be world famous.