True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Meat from Hungary
Téliszalámi is Hungary's smoked, mould-covered winter salami. In the protected Szeged form, pork and fat are chopped to 2–4 mm, stuffed into casings at least 65 mm wide, cold-smoked over beech at no more than 12 °C for 12–14 days and then ripened and dried for 2–3 months while the house moulds of the drying rooms cover it. It stays low in acid, with a pH above 5.6.
| Pork shoulder, leg, loin and butt | From pigs over 1 year old and at least 150 kg in the Szeged specification, boned by hand[eu-szeged-2007] |
| Glandless belly and jowl fat | [eu-szeged-2007] |
| White pepper, allspice, sweet paprika and curing salt | Added during chopping; Pick calls its spice recipe secret[hu-szeged-spec][pick2011] |
| Natural or vapour-permeable artificial casing | At least 65 mm across[eu-szeged-2007] |
| Starter | spontaneous house mould flora (the Szeged specification allows no acidifier, no starter culture and no mould starter) |
Total time across the recorded steps: 2.4 months – 3.5 months
What changes: Frozen pork and fat are chopped fine with the seasonings
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Téliszalámi is Hungary's smoked, mould-covered winter salami. In the protected Szeged form, pork and fat are chopped to 2–4 mm, stuffed into casings at least 65 mm wide, cold-smoked over beech at no more than 12 °C for 12–14 days and then ripened and dried for 2–3 months while the house moulds of the drying rooms cover it. It stays low in acid, with a pH above 5.6. Made in 5 steps over 2.4 months – 3.5 months. The longest step, dry slowly in the ripening-drying rooms, takes 2–3 months (Publication of an application 2007). House mould flora of the ripening rooms, mostly Penicillium species; more than 10 mould species in the rooms and at least 10 on the finished salami does most of the fermenting.
| Main step | 2–3 monthsSet[eu-szeged-2007] | Dry slowly in the ripening-drying rooms |
|---|---|---|
| Temperature | -6–-4 °CSet[eu-szeged-2007] | Chop chilled meat and fat with seasonings and curing salt |
| Acidity | pH at least 5.6Set[eu-szeged-2007] | Dry slowly in the ripening-drying rooms |
Téliszalámi is barely acidified (pH above 5.6) and relies on cold smoking, house moulds and slow drying. Many dry sausages, such as sucuk or pepperoni, are first soured warm with lactic bacteria.
Because the pH stays above 5.6, the Szeged specification warns that fast drying would harm food safety; the drying is kept slow, with the humidity gap held to 4–5 %. This is raw pork that is cold-smoked and dried with no cooking step, and CDC says curing, drying or smoking alone does not consistently kill Trichinella worms. Oregon's rules for shops making dry sausage require certified trichina-free pork, a commercial starter, a pH test and a water-activity test on each batch, and a process shown to cut E. coli O157:H7 by 5 log. This page describes commercial production under a specification; it is not a tested home recipe.
Every number is labelled with how it is known. How this atlas is made
The Szeged specification names Rolando Péter as the first to make salami in Szeged, in 1841. It says Pick Márk founded his business in 1869 and started large-scale salami making in 1885, and that the name téliszalámi comes from salami being made only in winter at first. Pick Szeged Zrt. (2011 slides) says the firm was founded in 1869 and calls its winter salami recipe unchanged for 142 years. Szegedi szalámi / Szegedi téliszalámi was registered as a PDO in 2007 (Commission Regulation (EC) No 1485/2007 of 14 December 2007).
