Hungarian Smoked Bacon (Füstölt Szalonna)

Hungarian Smoked Bacon (Füstölt Szalonna)

Ingredients

• 1 kg pork belly, skin-on
• 30 g coarse salt
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon black pepper
• 4 cloves garlic, crushed
• 2 bay leaves
• 1 teaspoon caraway seeds
• 1 teaspoon sugar

Instructions

1. Rub the pork belly thoroughly with salt, garlic, paprika, black pepper, caraway seeds, and sugar.
2. Place it in a covered container and refrigerate for 5–7 days, turning it every day.
3. Rinse off the excess seasoning and pat the meat completely dry.
4. Hang or place the pork belly in a cool, well-ventilated place until the surface is dry.
5. Cold-smoke the pork slowly with hardwood smoke for several hours, repeating over several days according to the desired smokiness.
6. Let the smoked bacon rest in a cool place for a few days before slicing.
7. Slice thinly and serve with fresh bread, onions, pickles, or use it in traditional Hungarian dishes.

Hungarian name: Füstölt szalonna 🇭🇺