Down a covered passageway is the Orthodox community's kosher butcher, where cuts of beef, chicken, turkey, duck, and goose are brined in kosher salt and transformed into salamis, knockwursts, hot dogs, kolbasz garlic sausages, and bolognas that dry in the open air. Once upon a time, Jewish delis in America all looked like this: places to get your meats, fresh and cured, straight from the butcher's blade and the smoker. The salamis are fiery, coarse, and downright intense. In America's delis you find one type of kosher salami. Here, in Budapest, you can get dozens.