Bélszalonna

Bélszalonna is a type of Hungarian cured pork belly, often translated as "belly bacon." It is a prominent ingredient in Hungarian cuisine, known for its rich flavor and distinctive texture. Typically, bélszalonna is made from the fatty underside of the pig, which is then cured with salt and various spices. Common seasonings include paprika, garlic, caraway seeds, and black pepper, though recipes can vary regionally and by producer.

The curing process can be done in a wet brine or a dry rub, and the meat is then aged, sometimes for several months, allowing the flavors to develop and the texture to firm up. Bélszalonna is often smoked, which adds another layer of complexity to its taste and aroma. Unlike some other bacon varieties, bélszalonna often retains a significant amount of fat, contributing to its succulence.

In Hungarian cooking, bélszalonna is used in numerous ways. It can be rendered down to provide a flavorful fat base for stews, soups like goulash, and vegetable dishes. It is also frequently diced and fried until crispy, served as a topping or mixed into dishes. Slices of bélszalonna can be pan-fried and eaten on their own or as part of a traditional Hungarian breakfast. Its versatility makes it a staple in many households and restaurants across Hungary.