Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward. "Szegedi téliszalámi", a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. The Mangalitsa pork breed, with horse large intestine used as its casing to preserve and serve it. This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months.