Kettzése

Kettzése is a term of Hungarian origin that refers to a specific method of preserving meat, primarily pork. The process involves salting the meat and then air-drying it in a cool, dry environment. This technique is particularly associated with the traditional preparation of certain Hungarian cured meats, such as szalonna (bacon) and kolbász (sausage).

The kettzése process begins with selecting high-quality cuts of meat, typically from the back or belly of the pig. The meat is then generously rubbed with coarse salt, and sometimes other spices like paprika, black pepper, and garlic. The salting draws out moisture from the meat, inhibiting bacterial growth and contributing to its preservation. Following the salting phase, the meat is hung in a well-ventilated area, often a cellar or a specially designed drying room, where it undergoes a slow and controlled dehydration.

The duration of the kettzése process can vary depending on the size and thickness of the meat cut, as well as the environmental conditions. This extended drying period allows the meat to develop a firm texture and a concentrated, savory flavor. Kettzése is not just a method of preservation but also a culinary art that has been passed down through generations in Hungarian households and by professional charcuteries. The resulting cured meats are highly prized for their rich taste and long shelf life, often enjoyed on their own or as ingredients in various dishes.