▁According ▁to ▁the ▁original ▁reci pe , ▁winter ▁sal ami ▁was ▁made ▁of ▁don key ▁meat . ▁After ▁a ▁while , ▁however , ▁there ▁were ▁not ▁enough ▁don keys ▁left ▁to ▁sla ugh ter ▁in ▁Hung ary . ▁Because ▁of ▁this ▁a ▁new ▁solution ▁had ▁to ▁be ▁found ▁and ▁don key ▁meat ▁was ▁replaced ▁with ▁elder ▁sow ▁meat , ▁which ▁has ▁a ▁similar ▁taste . ▁ ▁One ▁of ▁the ▁main ▁characteristics ▁of ▁Pick ▁Sal ami ▁is ▁that ▁a ▁coat ▁of ▁m ould ▁appears ▁during ▁dry ing ▁and ▁m atur ation . ▁Mold ▁fung i ▁need ▁a ▁ch illy ▁temperature ▁and ▁a ▁suitable ▁hum id ity ▁to ▁sett le ▁down . ▁Therefore , ▁the ▁fact ories ▁were ▁established ▁at ▁rivers ides , ▁such ▁as ▁the ▁original ▁Pick ▁Sal ami ▁factory ▁at ▁the ▁T is za ▁river . ▁ ▁First - class ▁work ▁is ▁not ▁possible ▁without ▁techn ological ▁modern ization . ▁With ▁the ▁introduction ▁of ▁cool ing ▁technology ▁at ▁the ▁end ▁of ▁the ▁ 1 9 5 0 s , ▁a ▁long ▁sh elf ▁life ▁could ▁be ▁guaranteed . ▁After ▁this ▁the ▁winter ▁sal ami ▁preserved ▁its ▁season al ▁character ▁only ▁in ▁name . ▁ ▁The ▁local ▁features ▁give ▁significant ▁qual ities , ▁harm onic ▁sm ells ▁and ▁unique ▁taste ▁to ▁the ▁Pick ▁sal ami . ▁Now ad ays ▁the ▁winter ▁sal ami ▁of ▁Sz eg ed ▁has ▁become ▁known ▁world - wide . ▁It ▁is ▁due ▁to ▁original ▁basic ▁material , ▁traditional ▁technology , ▁weather ▁condition , ▁presence ▁of ▁m ould ▁fung i