Szalonna

Bacon

Bacon ("SA-LOW-NA"); In Hungary, fatty smoked bacon is often diced and rendered, and used for cooking. There is a great variety of Hungarian bacon, which comes in thick slabs, with the rind still on. It can be smoked, boiled, salted, or raw.

Abált szalonna: Boiled bacon (usually streak-less) topped with garlic and paprika, and salt, and served cold.

Császárszalonna: Boneless, meaty back bacon slab which can be fried or boiled.

Erdélyi szalonna: Bacon slab cut from the belly, with a thin layer of meat.

Fokhagymás szalonna: Bacon flavored with garlic.

Főtt szalonna: Boiled bacon.

Füstölt szalonna: Smoked bacon.

Házi szalonna: Homemade bacon.

Hédervári szalonna: A type of császárszalonna, which is usually smoked, and spiced.

Kenyérszalonna: Thin slab of smoked bacon, similar to fatback, which is almost purely fat.

Kolozsvári szalonna: Slightly smoked slab bacon from same cut as császárszalonna, but with some bones.

Sült szalonna: Cooked bacon.

Zsírszalonna: Unprocessed fatback, which is used for cooking, baking, and making cracklings.

Know something about this topic? Let the world know, by leaving a comment below. And if you think we should add an item to our encyclopedia of Hungarian food and drink, email the details to hello AT chew DOT hu.
1 Comments

Kolozsvári szalonna: My impression is that this is not back bacon
(an inference that can be drawn from your statements about this
cut and császárszalonna), but instead is cut from the hog's belly.
Has my local husbolt been playing me false?

Koermendi at May 10, 2009 10:55 AM
The latest news from the other member sites of the All Hungary media network