szalonnát

Szalonnát is the Hungarian word for bacon. It refers to cured pork belly, typically smoked, that is a staple ingredient in Hungarian cuisine. Hungarian szalonnát can vary in preparation, but it is often cured with salt and spices like paprika and garlic, and then smoked over wood. The fat content is generally high, and the flavor is rich and savory.

In Hungary, szalonnát is used in a wide variety of dishes. It can be rendered down to produce lard, which is then used for cooking vegetables, meats, or as a spread. Thinly sliced szalonnát is often fried until crispy and served as a topping for bread or as a side dish. It is also a key component in traditional Hungarian dishes such as lángos, a deep-fried flatbread, and various stews and soups. The distinct smoky and salty flavor of szalonnát adds depth and richness to these culinary preparations. It is a versatile ingredient, appreciated for its ability to enhance the taste of many Hungarian meals.