When I was a kid, my family would have a cook-outs in the back yard all summer long. The main feature of these meals was “greasy bread.” That is the English version because I don’t remember how to spell it in Hungarian. Granny would get the fire going and the rest of us would bring down the bread, tomatoes, onions, peppers, condiments, etc. Granny always used long iron skewers for the pieces of slab bacon cut into pieces for each person to roast. The bread we used was always fresh baked sliced rye. The bacon would be put on the iron skewers, bread, tomatoes, onions and peppers at the ready on a nearby plate. Then the bacon was roasted slowly over the fire and when the grease started to drip, it was applied to the bread. Each person would put as much grease as they wanted on the rye. Then the veggies were added, each with their own layer of grease, then salt and pepper to taste. The anticipation of eating this manna from heaven was awesome! This ritual would continue until there was no more grease on the rind. Then the black stuff would be scarpped off and the rind eaten. It was quite a ritual and to me it was absolute heaven.
I'm going to search the net and see if I can find the Hungarian name.
Thanks!
prisoner6
szalona. I'm looking for a link now.
prisoner6
The hungarian szalona was a "peasants meal". The discards of the rich because it was just fat. That fat by peasants would be cut into slabs 2 x 3 inches or so and placed on a skewer running just under the hide or skin the fat side would be cross cut about 15mm deep into 10mm squares.
The fat would then be roasted over an open fire until dripping and then pressed against salted rye bread - the bread could also have onions etc. The real great part is when the fat catches fire and is extinguished on the bread toasting everything on the bread - the chared bits of fat are cut off and placed onto the bread and also eaten. The slab is cut again and your good to go for more until nothing is left but the hide itself.
And another reference...
When we prepare szalona, we score the fatty side and roast it over hot coals until it starts to drip. When it drips, we dab it on rye bread. Serve with sliced cucumber or sliced red onion, or a mixture of diced onion, tomato, and green pepper. When the szalona starts to get crispy, simply slice off the crispy bits like cracklin's and serve them on the bread, too.
It's basically melted bacon grease on bread with veggies. We've also had it with grilled Hungarian sausage.
A family tradition!
prisoner6