sózása

Sózása is a Hungarian term that literally translates to "salting" or "seasoning with salt." However, in common usage, it often refers to a specific culinary technique and the resulting dish. It is most frequently associated with the preparation of certain types of meat, particularly pork and duck, and can also apply to vegetables.

The process involves generously rubbing the meat or vegetable with salt, and sometimes other spices like black pepper or paprika. This salt is not merely for flavor but also plays a crucial role in preservation, particularly in historical contexts where refrigeration was not readily available. The salting draws out moisture, which inhibits bacterial growth. Depending on the desired outcome and the type of food, the salting can be a preliminary step before cooking, or it can be a method of curing that allows the food to be stored for extended periods.

When applied to meat, sózása can result in a more concentrated flavor and a firmer texture. In some traditional Hungarian recipes, the salted meat is then often smoked or slow-cooked. For vegetables, sózása can be a way to prepare them for pickling or fermentation, tenderizing them and drawing out excess water. The term encapsulates both the action of applying salt and the outcome of this culinary treatment.