Event calendar
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economy, food industry, hungaricums, industry, meat industry, permanent exhibition, pick salami
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The exhibition introduces to the visitors the history of the large enterprise celebrating its more than 130 years' anniversary on a basic area of almost 200 m2.
A taste of the exhibition
The exhibition commemorates the famed factory establishing and factory- building members of the Pick family on the first two tableau's, where also prizes of rank won already in the past century are pre scented: 1888 Pécs, 1890 Arad, 1896 Budapest. The exhibits reflect the considerable differentiation emerging within the meat industry in the second half of the19th century in the production of salami, which deservedly became world famous by today. Pig slaughtering brought into being a large number of independent professions. This is how sticking masters and gut-dressers got separated, but also salami production: became independent as a result of this process.

The pictures on tableau's No 3. and 4. give a sample of the above: Carcass meat man from 1883, István Nógrádi's Meat Hall at the end of the 19th century, and five pictures on the Szeged Public Slaughterhouse built in 1892. This is where the pictures and catalogues left over from the Szeged national exhibitions held in 1876 and 1899 are to be seen.

Further 32 tableau's of the show present the results of the increasingly successful enterprise, which are remarkable also in international comparison. Growth and success prompted the company to change premises. The gaining ground of Pick is outlined by a montage of authentic archive documents. This internationally increasingly popular product of the company, which became strong in domestic competition was awarded the golden medal and grand prix in Thessailoniki in 1927 and in Brussels in 1935.

The practically still unchanged technological process of salami production becomes life-like to the visitors on a series of interiors. The reconstructed presentation of the work processes illustrates the production process of the world-famous salami which meets the highest qualiy standards. Visitors get a true picture of the particular phases of salami production in the period between the 1920-ies and the early 1960ies: from boning, paste making, filling, wrapping, smoking, ageing to packaging. In the meantime, frieze pictures related to the particular phases attempt to provide life-like knowledge.

The large number of charts and diagrams illustrate the quantitative growth of salami production and its gaining ground in various parts of the world.