Fat, Salted "Hungarian style" ±400g
Salted pork fat "Hungarian style" — proper salo dusted with sweet paprika. A slab to slice thinly, cold, with bread and onion. ±400 g.
Salted Fat "Hungarian Style" (Salo with Paprika)
Cured pork fat in a thick paprika coat — slice thin, cold, on rye.
EASTERN EUROPE · DELI CLASSIC · ±400 G
What it is
Salo — cured pork fat — is one of the oldest, simplest cured foods of the region. The "Hungarian style" version takes a clean salted slab and rolls it in sweet paprika, both for flavour and to preserve the surface. The result is a dense white fat with a red-orange crust and a clean, savoury, faintly sweet taste.
Slice very thin with a sharp knife while still cold from the fridge. Lay it on dark rye bread with raw garlic and a slice of red onion, or shave it on top of hot boiled potatoes so the fat just begins to melt. A chilled shot of something strong is the traditional accompaniment.
Ingredients
Pork fat, salt, sweet paprika, garlic.
Traditional recipe — exact list varies by producer, check pack.
Nutrition (per 100 g)
| Energy | ~3220 kJ / 770 kcal |
| Fat | 84 g |
| of which saturates | 30 g |
| Carbohydrate | 2 g |
| of which sugars | 1 g |
| Protein | 2 g |
| Salt | 2 g |
Typical paprika-salo values — actual on pack.
Allergens & storage
Contains: no statutory allergens declared.
Keep refrigerated at 0–6 °C, wrapped. Can also be frozen — paprika salo freezes well.
Net weight: ±400 g (variable weight)
Thin pink-white slices on dark bread — the oldest snack we still eat.
.png)
