Pork and Bacon

Perhaps the extraordinary quality of pork in Hungary contributed to the popularity of dishes made with pork, or perhaps it was the other way around. The fact is that what beef is to Argentina and veal to Italy, pork is to Hungary.

You have already seen that the statement about the importance of bacon, onion and paprika to Hungarian cooking is more than an arbitrary theory. The American housewife, who knows only the difference between brand names of sliced, cooked-cured bacon, will be surprised to learn that there are more than twenty categories of bacon in Hungary, and within each category several variations.