im working through the chatter,..but just gotta say 14k views for the magyar post makes me happy
Hungarian bacon, how do I eat/cook this? - Page 2
I believe what you're talking about is called paprikash szalona. My grandmother use to make this, its the pork belly(Bacon/szalona) cured in salt for several days then boiled, some times garlic would be added to the boiling process. After its boiled its coated with Paprika (paprikash) and then smoked. From there she would slice it and place in wax baggies and keep in the fridge, we would eat this with fresh rye bread. Its like you said tender pork rind and has an unbelievable flavor.
I get my szalonna at Barb & Patty's butcher shop in Mentor, OH. (http://www.barbandpattys.com/) They actually have the real deal, which makes me wonder if they have connections with someone who is raising Mangalica hogs. Anyway, I don't know where you are located, but if you are remote from them, maybe they would tell you how to smoke your own. Good luck & Happy Szalonna!