So just a quick follow-up to my post last week urging everyone to attend the big Budavári Pálinka- és Kolbászfesztivál, which was, as I promised, exactly as a sausage and fruit brandy festival should be. But while there were some interesting new flavors of booze, the big surprise for me was a stand (above) dishing out tasting platters of ham and dried sausages made from Mangalica porkers raised out in Debrecen and then processed in Spain. Odder still was my discovery that Olmos és Tóth Kft., the Hungarian firm that produces the meat for export to Spain, doesn’t have a distributor in Budapest to sell it’s partner’s product. Globalization!
In some ways this isn’t so strange. After all, it’s not like you’d expect Audi to make a special effort to sell its cars assembled in Germany Hungary just because the engines are made in Győr. Meanwhile, such products are an edible reminder that Hungary still remains low on the “food chain” of Europe’s food-processing industry. Still, there’s something nice about eating a plate of delicious jamón or chorizo knowing that the raw material was Magyar.
The good news is that I just got off the phone with Culinaris jefe Zoltán Bogáthy, who said he is going to get on the phone with Olmos és Tóth and try to get some of these “Iberian-Hungarian” cuts into his stores. In the meantime, you can apparently order some up via the firm’s website, which has the honor of holding the domain www.mangalica.com. Either way, told you so.