Hungarian bacon, how do I eat/cook this?

Discussion in 'Professional Chefs' started by abefroman, Oct 21, 2005.

  1. abefroman

    abefroman

    Messages:
    1,414
    Likes Received:
    17
    Exp:
    I Just Like Food
    Hungarian bacon, how do I eat/cook this?

    Is a recetangle about 3 inchec wide, 4 inches long and 1/2 inch thick.

    Its got a layer of smoke pork on top then a layer of fat? a layer of Canadian Bacon type pork, and a thicker later of fat?

    Its really hard to cut/chew through, im not sure if its cook already of what.

    Has anyone seen this before? What are you suppose to do with it?

    It looks like these:
    http://www.foodsubs.com/Photos/gypsybacon.jpg
    http://www.erniesdeli.com/ECDImages/...svarybacon.gif
     
  2. ozarkrose

    ozarkrose

    Messages:
    107
    Likes Received:
    10
    Exp:
    Retired Chef
    Do you think its like a piece of salt pork meant to be cut into cubes and put in another dish, like "lardons"?
     
  3. greg

    greg

    Messages:
    1,060
    Likes Received:
    28
    Exp:
    Professional Chef
    If you look at the bottom layer, it's the rind (the actual skin of the pig). If you cut that off, you might have more luck eating it like traditional American bacon, but I would use it as Rose mentions above.
     
  4. abefroman

    abefroman

    Messages:
    1,414
    Likes Received:
    17
    Exp:
    I Just Like Food
    Yes, what kind of dishes could I put it in?
     
  5. ozarkrose

    ozarkrose

    Messages:
    107
    Likes Received:
    10
    Exp:
    Retired Chef
    Beans! But seriously, you can use it to flavor reduction-type sauces or add it to meat based stuffings. Be carefull of the salt content though.
     
  6. jvk

    jvk

    Messages:
    4
    Likes Received:
    10
    Exp:
    At home cook
    Ok,
    I guess I'm the only magayar (hungarian for hungarian) reading this list. :lips:

    What you have is what has been Americanized and has replaced real hungarian "SZALONNÁK" or Szalona.

    However, your item has meat and is NOT the REAL Szalona of old. Real Szalona has no meat, it is smoked a special way and is more like "Speck" also known as "Greasy Bread" but is smoked/seasoned differently with lots of paprika. Szalona has NO PAPRIKA and that process is what I need to know and am seeking before it becomes lost forever.

    The meat kind is usually sliced and fried, or cubed, thick sliced & put into beans, etc for a bacon flavoring or a bacon smoke flavor.

    Some speck is sliced very thin, placed on bread and melted - the hide (skin) is removed.

    The hungarian szalona was a "peasants meal". The discards of the rich because it was just fat. That fat by peasants would be cut into slabs 2 x 3 inches or so and placed on a skewer running just under the hide or skin the fat side would be cross cut about 15mm deep into 10mm squares.

    The fat would then be roasted over an open fire until dripping and then pressed against salted rye bread - the bread could also have onions etc. The real great part is when the fat catches fire and is extinguished on the bread toasting everything on the bread - the chared bits of fat are cut off and placed onto the bread and also eaten. The slab is cut again and your good to go for more until nothing is left but the hide itself.

    This is making me hungry..... Oh, obviously it is NOT diet or healthy food but excellent eating. :look:

    JvK
     
  7. filiadei

    filiadei

    Messages:
    1
    Likes Received:
    10
    Exp:
    Cook At Home
    When we prepare szalona, we score the fatty side and roast it over hot coals until it starts to drip. When it drips, we dab it on rye bread. Serve with sliced cucumber or sliced red onion, or a mixture of diced onion, tomato, and green pepper. When the szalona starts to get crispy, simply slice off the crispy bits like cracklin's and serve them on the bread, too.

    It's basically melted bacon grease on bread with veggies. We've also had it with grilled Hungarian sausage.

    A family tradition!
     
  8. pete

    pete Moderator Staff Member

    Messages:
    4,444
    Likes Received:
    961
    Exp:
    Professional Chef
    My father-in-law's family escaped from Hungary, when he was 12, just as the Tanks started rolling in and they started closing the borders. He purchases most of his sausages and bacon from a company in the Chicago area called "Bende." The bacon that he buys there, called Kolozsvari Szalonna, is excellent, though it sounds more like "American" bacon than what some of you have described. He likes to eat uncooked, sliced very thin and presented on a platter with various other Hungarian style sausages and salamis. I also like it this way, almost better than cooked, as it is a very salty product and cooking it just accents that saltiness in the same why that overcooking proscuitto makes it too salty.
     
  9. chiffonade

    chiffonade

    Messages:
    846
    Likes Received:
    10
    Exp:
    Professional Chef
    Hi - I came upon this discussion through a google search for "hungarian smoked pork rinds." Years ago, my friend was married to a hungarian man and we used to walk to a butcher in upper Manhattan. We'd get these greasy treats that reminded me a lot of a more tender pork rind. I can't for the life of me remember the name of the butcher or the name of the treat. I don't think it's what the original poster has pictured but I could be wrong. We'd eat them right out of the bag (when calories and cholesterol didn't matter :look: ).

    If you know the name of the meat or the name of the butcher, I'd appreciate your sharing it with me...Thanks.
     
  10. Guest

    Guest Guest

    Slap some tomatoes and peppers on that and its a great dish! Oh my familys has been eating "Bacon Bread" as i call it or Greasy Bread for years! Just go to the market get a loaf of cut rye bread put diced tomatoes peppers and onions. No one i know has ever heard of such a thing, my great grandfather came over from hungary and brought it with him!

     
    idorablo likes this.
  11. lindajp

    lindajp

    Messages:
    2
    Likes Received:
    11
    Exp:
    Cook At Home
    my family is hungarian and growing up we always had the cookouts ...main attraction Szallona...."SPEC" cookout....dont knock it till you try it...ofcourse its not so good for you ,  but who knew that?  Good RYE bread NY STYLE...on a platter with green peppers, onions, tomatoes....or plain.  put that bacon on a long stick and hold into a nice bond type fire...and drip on the bread!  it is awfully good.....ofcourse you have to salt it......yumyumyum...and as the bacon gets blackened...cut bits onto the bread..and thats the best part....its all good!!  

    wow..this is making me hungry.. /img/vbsmilies/smilies/rollsmile.gif
     
    idorablo likes this.
  12. lindajp

    lindajp

    Messages:
    2
    Likes Received:
    11
    Exp:
    Cook At Home
    I also remember the bacon (smoked) and with lots of paprika on it...my dad would have in the fridge and cut very small thin strips and eat with bread....that was good too...
     
  13. babybook281

    babybook281

    Messages:
    1
    Likes Received:
    10
    Exp:
    At home cook
    Ah, memories. Family/church picnics always featured shut (two dots over the u, pronounced more like a combo of shoot and shirt) szalona.

    Shut means cooked, I think, or cooked over the fire.

    Do you mean Magyar?

    Interested in your background, and thanks for the clarification.

    I can taste it now!

    BB
     
  14. kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    Even though this is an old thread, nothing wrong with picking it up.

    The Bende product is called kolozsvari, and is a double-smoked, ready to eat product. According to the company its cured with salt, garlic powder, sodium lactate, sodium nitrite, and ascorbic acid. There is no paprika in it.

    I use it both like regular bacon, and as a flavoring for other dishes. F'rinstance, I'll dice some and stir fry it in a wok with baby bok choy, some garlic, red pepper flakes, soy sauce and fish sauce. Delish!
     
  15. idorablo

    idorablo Banned

    Messages:
    1
    Likes Received:
    10
    Exp:
    Home Cook
    Yes you can cook with it like baked beans and also can cook it on a long fork and put the drippings on Bread with chopped onions ,Tomatoes and peppers.

    Also fry it like you would bacon . It very delicious could be used in any dish calling for smoked meats Excellent flavor
     
  16. gypsyqueen55

    gypsyqueen55

    Messages:
    1
    Likes Received:
    10
    Exp:
    Cook At Home
    My mom would take the slab bacon and put it into a pot of water with garlic.  Let it come to a boil and simmer til "done".  That could be 45 min to an hour depending on when we remembered to check it!  Anyway, take the slab out and put it on a platter.  Cover with paprika completely (top, all sides) and put it in the fridge.  When it's cold, just slice it and then cut each slice into bite size pieces.  We eat it with fresh tomatoes, scallions, Italian or frying green peppers and nice crusty Italian bread! Delicious! 
     
     
  17. brianb20gauge

    brianb20gauge

    Messages:
    1
    Likes Received:
    10
    Exp:
    Cook At Home
    We have eatin this for years like that. Hard to find butchers that still have it. You waste a lot of the grease dripping in the fire so we now cut it into small cubes and put it in a camping sandwich cooker and drip it out of it onto rye bread. Grease, onions, green pepper, tomato, then more grease and a little salt and pepper. Some of us also add cayenne pepper. Having it this weekend....I have converted a lot of my friends to Hungarians..lol
     
  18. kostendorf

    kostendorf

    Messages:
    117
    Likes Received:
    15
    Exp:
    Professional Chef
    some good suggestions that i have read.  i am working and living in Austria and we have much of the same cuisine as Hungary this is how the bacon is here. you could use the rind or skin in a soup to flavor it.  then think of the bacon as a prosciutto.  slice it thin and serve it on bread or on a meat tray.  the ends you cant slice hack small and use in pasta dishes.  if you have Hungarian bacon you should make a goulash.  many recipes for different types of goulash call for bacon of this type because when you heat it up the flavor comes out much stronger.  when i want north American style bacon here i have to search for it,  it is called hamburger bacon here.
     
  19. andras

    andras

    Messages:
    1
    Likes Received:
    10
    Exp:
    Cook At Home
    You can cook that and sprinkle with paprika.Pan of water with salt and garlic powder. Boil bacon till you stick with a fork and it slides off.Sprinkle with paprika. Let it cool and put in refr. Eat cold with bread and red onions.
     
  20. hungarian girl

    hungarian girl

    Messages:
    1
    Likes Received:
    10
    Exp:
    I Just Like Food
    We still cook Szelonna @ our family picnic/reunion each year. Needs to be kept in a slab and the softer side scored with a sharp knife(criss cross) . Place slab on a metal grilling stick. Need to cook over a "wood fire" until grease starts to drip. Ahead of time prepare slices of rye bread/seedless rye bread and place bread on cookie sheet. Slice tomatoes and place a slice on each piece of bread. Chop green peppers and white onions and sprinkle over tomato. When bacon starts dripping, hold over bread slices and let drippings fall over tomatoes/green peppers and onion. Need to keep repeating til you feel there is enough drippings on each piece. So good! It's good we only have this once a year!