Szalonna

Szalonna, a staple in Hungarian cuisine, is essentially rendered fatback made from smoked pork fat with the rind. Unlike American bacon, szalonna does not need to be cooked after purchase, as it is typically already smoked or cooked. This makes it a convenient and delectable treat that can be enjoyed immediately.

Traditionally, szalonna is prepared over an open flame. People cut it into chunks or cubes, roast it until it becomes crispy, and then relish it either on its own or with various accompaniments. One popular way to enjoy szalonna involves letting the fat drippings soak into a slice of bread, which can then be topped with vegetables, spices, and additional drippings. This delightful dish is known as "szalonna bread" or "greasy bread."

For Hungarian-Americans, szalonna bread is more than just a meal; it's a cherished tradition passed down through generations. It’s often enjoyed with a glass of brandy or beer, and "Opening Day" is a special occasion when families come together to share stories, traditions, and, of course, the delicious szalonna.

Interestingly, during and after World War II, a hard fruit slab that could be sliced was humorously called Hitlerszalonna. It served as a provision for soldiers and civilians alike. Despite its origins as a humble peasant food, szalonna has remained a beloved part of Hungarian culinary heritage, treasured for its rich flavor and cultural significance.