füstölt

Füstölt is a Hungarian adjective meaning "smoked." It describes foods that have been exposed to smoke during processing to impart flavor, color, and preservation. The term is formed from füst meaning "smoke" and the suffix -ölt, indicating a past participle.

Common füstölt products include füstölt kolbász (smoked sausage), füstölt sonka (smoked ham), füstölt lazac (smoked salmon), and füstölt sajt (smoked cheese). The smoking process can vary by method and duration, influencing taste, aroma, texture, and shelf life.

Smoking methods are typically categorized as cold smoking and hot smoking. Cold smoking uses low temperatures to flavor without fully cooking the product, while hot smoking applies higher temperatures to both flavor and cook the item. The choice of wood (such as oak, beech, or fruitwoods), curing ingredients (notably salt and sometimes sugar), and the duration of smoking all shape the final product. After smoking, items may be further dried or aged to develop additional characteristics.

In Central European cuisine, smoking is a traditional preservation method that remains common in both industrial production and artisanal craftsmanship. Füstölt foods are valued for their distinctive profiles, but they require attention to safety, including controlled smoking conditions, appropriate salt levels, and proper storage to maintain quality and minimize potential contaminants.