As you might guess from the name, Salame Ungherese draws on Eastern European traditions. In composition it closely resembles Salame Milanese -- it's made with beef, pork, and finely ground pork fat -- but it is also lightly smoked, which gives it added depth and complexity, and makes it a bit more exclusive: People either like the smoky overtones, which aren't that common in Italian cooking, or they do not.

A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto