Hungarian Smoked Bacon (Füstölt Szalonna) – Traditional Cured Pork Belly

Hungarian Füstölt Szalonna, or traditional Hungarian smoked bacon, is a classic preserved pork product with a rich, savory flavor and a distinctive combination of smoky meat and creamy layers of fat.

Unlike many modern bacon products, Hungarian szalonna is often prepared as a substantial slab of pork belly or other fatty pork cuts, which are salt-cured, seasoned, and slowly smoked. It is enjoyed in many traditional Hungarian dishes and is especially popular on rustic meat and cheese platters.

🥓 What Is Hungarian Szalonna?

The Hungarian word szalonna generally refers to cured pork fat or bacon. Depending on the region and preparation, several varieties exist.

Traditional smoked szalonna commonly has:

• A substantial layer of pork fat
• Leaner layers of pork
• A deeply smoked exterior
• A firm texture when chilled
• Rich, savory flavor

The image shows thick slabs with clearly defined layers of meat and fat, characteristic of traditionally prepared cured pork.

🧂 Ingredients

For a traditional home-style cured pork belly:

• 2–3 kg pork belly, preferably skin-on
• 60–75 g kosher or non-iodized salt per kg of meat
• 1–2 tablespoons sweet Hungarian paprika
• 1 teaspoon freshly ground black pepper
• 4–6 garlic cloves, crushed
• 2–3 bay leaves, crushed
• 1 teaspoon caraway seeds, optional
• 1 teaspoon sugar, optional

For Smoking

• Hardwood suitable for food smoking, such as beech or fruitwood