There is evidence that fermented sausages were made in the Mediterranean region more than 2000 years ago and this was the prevalent method to preserve in Roman and Greek times. Historically, salami was popular among Southern European peasants because it stores at room temperature for up to 30–40 days once cut, potentially supplementing a meager or inconsistent supply of fresh meal. Téliszalámi is known all over the world as Hungarian salami.The first salamis to be produced in Hungary came from Szeged on the river Tisza in the south of the Great Plain in 1883