ADAZI Pork Lard Hungarian Style ~400g
ADAZI Hungarian-style salo — Latvian salted pork backfat coated in sweet paprika. ~400 g.
ADAZI Pork Lard, Hungarian Style
Salted pork backfat dressed in sweet paprika — the Hungarian classic, by Latvian ADAZI
LATVIA / HUNGARY-STYLE · ADAZI · ~400 g
What it is
Szálonna — salted pork backfat rolled in sweet paprika — is a Hungarian classic that has long crossed borders into Latvian, Polish and Slovak kitchens. ADAZI is one of Latvia's biggest meat producers; their Hungarian-style salo follows the traditional recipe: dry-salt-cured slab, generously coated in fragrant sweet paprika that forms a deep ruby crust.
Slice paper-thin against the grain so each cut carries a band of the paprika crust. The paprika lends warm, sweet aroma without heat. Eat cold on dark rye with mustard or pickles, or use to top hot potatoes — the paprika fat melts and runs into the potato.
Ingredients
Pork backfat, salt, sweet paprika.
Some Hungarian-style cures add garlic or a touch of black pepper. Always check the pack for the exact ingredient list of the batch you receive.
Nutrition (per 100 g)
| Energy | 3170 kJ / 770 kcal |
| Fat | 85 g |
| of which saturates | 31 g |
| Carbohydrate | 0.5 g |
| of which sugars | 0.3 g |
| Protein | 1.5 g |
| Salt | 2.5 g |
Indicative values for Hungarian-style paprika-coated salo — actual values on pack.
Allergens & storage
Allergens: none of the 14 statutory UK allergens. Always check the pack to confirm.
Store refrigerated at 0–6°C. Once opened, keep wrapped and consume within 5–7 days. Freezes well at −18°C for up to 3 months.
Net weight: approximately 400 g (variable-weight) · Brand: ADAZI · Latvia (Hungarian-style)
A ruby crust on a white slab. Slice thin, eat cold, watch the paprika melt on warm bread.
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