Szalonna (bacon)

Lore & Background

Szalonna is prepared by cutting the fatback into chunks or cubes, spearing them, and roasting over an open fire until crispy. The rendered fat is allowed to drip onto a slice of freshly baked bread, and the process is repeated until the bread is nearly saturated. Toppings such as sliced cucumber, red onion, green peppers, radishes, paprika, and salt are added for flavor, and charred scrapings from the szalonna are used as an additional topping.

Reader's Guide

Szalonna holds significance as a traditional peasant food, where the fat was the most important aspect, discarded by wealthier Hungarians. Its preparation and consumption remain a longstanding summer tradition among American Hungarians, even into second and third generations. The dish, often called 'greasy' or 'dirty' bread, is served with brandy or beer, and 'Opening Day' has become a rite of passage for American-Hungarian families, where family stories and customs are shared. During and after World War II, a hard fruit slab that could be sliced was referred to as Hitlerszalonna and eaten as a provision for soldiers and civilians.

Did You Know?

• Szalonna is Hungarian for fatback made of smoked pork fat with the rind.
• The dish was considered peasants' food because the fat was discarded by wealthier Hungarians.
• During and after World War II, a hard fruit slab called Hitlerszalonna was eaten as a provision.
• In American-Hungarian families, 'Opening Day' is a rite of passage where children first taste the bread.