Smoked Hungarian Bacon (Füstölt

Smoked Hungarian Bacon (Füstölt Szalonna)

Ingredients:

• 2 kg pork belly with skin
• 120 g coarse salt
• 2 tbsp sweet Hungarian paprika
• 1 tbsp black pepper
• 6 cloves garlic, crushed
• 2 bay leaves
• 1 tsp caraway seeds (optional)

Instructions:

1. Rub the pork belly with salt, paprika, pepper, garlic, bay leaves, and caraway.
2. Refrigerate for 7–10 days, turning the meat every day.
3. Rinse off the curing mixture and pat the pork completely dry.
4. Hang it in a cool, airy place for 24–48 hours.
5. Cold-smoke for 8–12 hours using hardwood (such as beech or oak).
6. Let it mature in a cool place for 1–2 weeks before slicing.
7. Slice thinly and serve with fresh bread, onions, and peppers.