Szalonna (bacon)
Szalonna is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine.
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. The szalonna cooks to be somewhat crispy and is then eaten with other dishes or alone.
Preparation, cooking and serving remain a longstanding summer tradition among even second and third generation American Hungarians. The szalonna (or "greasy" or "dirty") bread is often served with brandy or beer; in many families, "Opening Day" has become a rite of passage for families of American-Hungarian descent, where traditional family stories and customs are shared as a part of the meal. Young children are given their first taste of the bread at that time.
During and after World War II, a hard fruit slab that could be sliced was referred to as Hitlerszalonna. It was eaten as a provision for soldiers and among civilians.
See also
References
- ISBN 978-1-101-18528-5.