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Szalonna (Hungarian pronunciation: [ˈsɒlonːɒ]) is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. Szalonna roast. Szalonna can be cooked over a pit. This involves cutting the szalonna into long chunks or cubes, spearing them, and roasting them over an open fire.
Hitlerszalonna (Hungarian: "Hitler bacon"), known in the modern day as sütésálló lekvár ("ovenproof jam"), is a dense fruit jam that originated in the Kingdom of Hungary during World War II. [1] It was sold in brick shaped blocks held in a piece of paper, and was sliced like szalonna .
The East Slavic, Hungarian and Romanian variety may also be cured with paprika or other seasonings added, whereas the South and West Slavic version is often smoked. The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as " bacon ", " lard " or " fatback " in general, depending on context.
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Sausage Also known as grah. Bean soup made of white, cranberry or pinto beans, usually prepared with smoked meat such as smoked bacon, sausage, and ham hock. This is a typical winter dish. Pepián: Guatemala: Various Beef or chicken stewed with tomatillo, tomato, and chili pepper and thickened with gourd seeds Philadelphia Pepper Pot
Even dessert gets the bacon treatment; add a scoop of bacon ice cream to your dinner menu and watch your family's eyes light up. When in doubt, always look for a recipe with bacon. When in doubt ...
Gyulai sausage is named after the Hungarian town of Gyula, and has PGI protection. [3] It is slow cooked while being beech wood smoked. It is made from pork, 'szalonna' (Hungarian bacon fat), garlic, pepper, caraway, and a Hungarian red paprika. At the World Exhibition of Food in Brussels 1935, the Gyulai kolbász was awarded a gold diploma. [4]
Served as is or loaded with breakfast favorites like eggs and crunchy bacon, it's a labor of love for this bite of fast food perfection. At Bojangles, there's a 49-step process to making ...