I’m a vegetarian (well, kind of…in that I eat dead animals every 3 to 6 months). But if I ever find myself in Szeged, Hungary that won’t stop me from checking out the Salami and Paprika Museum. You can say cured meat is in my blood because my family used to own a sausage store in Wicker Park, Chicago for about 50 years.
The small museum provides an overview of the entire process, including the use of traditional methods like mincing knives and hand-driven sausage-filling machines. Although there is no paprika in winter salami, other products do contain it. Don’t worry…paprika gets a fair amount of attention in a series of exhibits showing the spice’s history as well as the processing of the famous Szeged paprika. The coolest part is that each visitor receives a free postcard with postage paid to anywhere you’d like to send it. “Hey guys, I’m at the Salami Museum. Jealous?”
Apparently there is/was such a thing as a salami brusher (see above picture). I’ll let that joke speaker for itself. As well as that moustache.
