We've got some Hungarian Pick salami in the house. For the style, I'd notice first that it's all beef. Plus garlic. Salt. Then maybe you should add more garlic. It's a hard style salami so you should take your time.
I was psyched to find it at my local wine store, which has a cheese and sausage counter. Way back when (1981 I think), on a term off from college, I had a job in the foods section of a local Bloomingdales, back when they still had a full deli counter (plus chocolate counter, plus bakery/patisserie counter). The deli section was run by an old Hungarian fella who taught me how to slice the smoked salmon properly. He always featured those Pick Hungarian salamis. Not exactly light and lean, but mmmm.
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