Search XpatLoop.com
Thursday 23 Nov 2017
|
 
Keystone Business Solutions
Caviar & Bull Restaurant

Mediterranean haute cuisine in the heart of Budapest

Caviar & Bull Restaurant
• American Restaurants in Budapest
more »
• Brunch In Budapest
more »
• Cafes in Budapest
more »
• Chinese Restaurants in Budapest
more »
• English Restaurants in Budapest
more »
• Fine Dining in Budapest
more »
• French Restaurants in Budapest
more »
• Greek Restaurants in Budapest
more »
• Hungarian Restaurants in Budapest
more »
• Indian Restaurants in Budapest
more »
• Italian Restaurants in Budapest
more »
• Japanese Restaurants in Budapest
more »
• Jewish Restaurants Budapest
more »
• Korean Restaurants in Budapest
more »
• Mexican Restaurants in Budapest
more »
• Middle Eastern Restaurants in Budapest
more »
• Russian Restaurants in Budapest
more »
• Serbian Restaurants in Budapest
more »
• Spanish Restaurants in Budapest
more »
• Thai & Asian Restaurants in Budapest
more »
• Transylvanian Restaurants in Budapest
more »
• Vegetarian Restaurants in Budapest
more »
• Vietnamese Restaurants in Budapest
more »
• Wine Tasting in Budapest
more »

Fungarian For Expats: Is That Fat, Lard Or Bacon?

14.09.2017
Share |


Fungarian For Expats: Is That Fat, Lard Or Bacon?
Actually it’s szalonna in Hungarian, and as it turns out an unknown delicacy for many expats. At a local market you can buy at least 10 different types, in this picture article we take a look at the most popular types.

Szalonna and all other pork products have been a staple food in peasant communities for centuries. This dominance of pork in the Hungarian diet goes back to the times of the Ottoman occupation in the 16th-17th centuries, since pigs were the only animals the Turks did not expropriate.

These days the most common types are:

Kenyérszalonna (so called bread-fat, salt matured, air dried, slightly smoked fat, usually eaten with fresh bread and onion slices)

Fehér szalonna (white fat, salt matured and coated, air dried fat)

Csécsi or abált szalonna (garlic seasoned, boiled, paprika coated cheek)

Erdélyi szalonna (garlic seasoned, boiled belly)

Mangalica szalonna (fat of the mangalitsa pig)

Szalonna is a multi-purpose ingredient of the Hungarian diet including scrambled eggs with fried bread-fat (szalonnás rántotta), smoked fat used to accompany meat dishes like a piece of szalonna shaped like a cockscomb on top of cigánypecsenye (gypsy steak).

But the main attraction is the Hungarian barbecue called SZALONNASÜTÉS, preferably sitting around a campfire holding huge chunks of szalonna and dripping the hot fat onto a piece of bread.

The word ‘szalonna’ is so deeply embedded in Hungarian mindset that it’s also a part of a proverb describing someone’s bad nature that cannot be changed, literally ‘a dog will never make good pork fat’ (kutyából nem lesz szalonna), a rough equivalent of ‘a leopard cannot change its spots’.

More: Fungarian

Republished with permission





0