From pig to pork! Traditional courtyard pig slaughtering and home-made delicacies.

From pig to pork! Traditional courtyard pig slaughtering and home-made delicacies.

While the old paprikafarmers around Szeged were busy picking their harvest, during the beginning of September, obviously other events of the economic life took place parallelly. Already at that time, much attention was paid to the preparation of pig slaughtering. For most people the making of hams, sausages and bacon were crucial winter activities and…

Hungarian paprika and Hungaricum Heritage (part I.)

Although the concept of Hungaricums by now has been fully incorporated into our common language, it is always good  to clarify the exact meaning of the word. According to a law adopted in 2012, ‘Hungaricum’ is a term that stands for a unique collection of exceptional and distinctive features that together deliver top performance in…

From Paprika to Paprikash. 20+ things to know about Hungarian paprika

Here’s a step-by-step process description of Hungarian paprika production. What about the process from paprika to paprikash? We looked at the process, broke it down into steps, asked Vera to draw the images for us and added our insights.  We collected about 100 things to know and short-listed 20+ for you. Learn and enjoy!

The Hesitating Gourmet in our Paprika Museum

It’s still February, still carnival season and my indulgence goes beyond borders! I recently met at our Paprika Museum Tünde Dimén-Varga, the writer of the gastro blog the Hesitating Gourmet. Tünde is a psychologist working with school kids in my favourite Transylvanian town in Romania called Székelyudvarhely or Odorheiu Secuiesc. Her cooking is flavourful yet…