[JvK]

Ok, I'm new to this forum but I am searching for the following method and ingredients and process to make Szalonna.

I have used the last of the Szalonna of my mother's which was frozen for about 4 years.

Because of lean pigs today, finding it is almost impossible. If I learn the process to make it myself the next task is learning the reciepie of the smoking process.

I am seeking How to make Hungarian Szalonna. Hungarian Szalonna is NOT speck, also it is meatless, smoked, but with NO paprika.

Does anyone know of what I am talking about?

Thanks

[panini]

JvK,
I'm not sure what spec is. I did not know it was meatless. We have it here in the states but it is more like smoked peppered bacon.
Interested in seeing the response.
pan

[Mezzaluna]

I know what speck is (it's a smoked, fatty bacon-like product). When I typed "Szalonna" into Google everything I found was a meat product: sausage, cured meat, etc.

Please don't be discouraged at the lack of answers just yet! It's a major holiday weekend in the U.S. and so things may be slow here at Chef Talk for a bit. We hope you enjoy the site!

Regards,
Mezzaluna

[JvK]

I appreciate the answers thus far - Speck is usually a Saxon (Transalvanian Saxon), German, etc type of smoked fat with a lot of paparika - usually no meat but can have some.

The other problem other than learning both a receipie and the process for smoking - is finding a FATTY pig.

Of all the butchers I have contacted, farmers are producing leaner and leaner pigs and the fat layer is only about 20mm or less thick - instead of the 30 to 50 mm range. It is also getting to the point where there are fewer butchers that slaughter - most just cut already trimmed meat.

I am hoping someone out there has the solutions.

thanks