Zsirabözet

Zsirabözet is a Hungarian term that translates to "fat extract" or "fat essence." It refers to a concentrated form of animal fat, often rendered from pork or duck. Historically, zsirabözet was a common ingredient in Hungarian cuisine, used for its rich flavor and as a cooking fat. Its preparation involves slowly heating fatty tissues to separate the pure fat from the solid parts. The resulting liquid fat can be stored for extended periods and used in a variety of dishes, from frying meats and vegetables to enriching pastries and sauces.

In traditional Hungarian cooking, zsirabözet, particularly pork fat (zsír) and duck fat (kacsa zsír), was a staple due to its high smoke point and distinct flavor profile. It was preferred over many other fats for its ability to impart a satisfying richness and a characteristic taste to food. While modern cooking trends have introduced a wider variety of oils and fats, zsirabözet continues to hold a place in traditional Hungarian households and in the preparation of authentic regional dishes. It is valued for its natural origin and its ability to enhance the depth of flavor in slow-cooked meals and baked goods.