• Pityke | Dry cured salami speciality
    Thin, lightly seasoned artisan sausage, made without red paprika

  • Thick Dry Sausage of Békés
    A dry sausage made of pork, following the traditional recipe of the Kovács family, with added paprika, filled into swine colon.

  • Thick Dry Sausage of Békés
    A dry sausage made of pork, following the traditional recipe of the Kovács family, with added paprika, filled into swine colon.

  • Békés Szalámi
    Salami speciality, matured for 5 months, filled into veal caecum
    Masterpiece of Hungarian Craft | 2013

  • Thin Dry Sausage with Plum Jam
    A traditional thin sausage with plum jam added to it, filled into swine small intestine.

  • Békés home-made smokey liver pate
    Spreadable liver pate made with roasted onions, smoked on beech wood

  • Békés pork fat
    5 cm thick pork fat, salted the traditional way

  • Békés cooked porked fat with red pepper
    Slow-cooked jowl bacon covered in fresh garlic and paprika of Szeged

  • Deep fried jowl bacon
    Traditionally salted jowl bacon deep fried in lard.

  • Békés smoked pork fat
    5cm thick pork fat, salted the traditional way, smoked on beech wood

  • Deep fried Hungarian smoked streaky bacon
    Traditionally salted streaky bacon deep fried in lard.

  • Smokey layered cooked knuckle
    The previously cooked and boned, traditionally salted smoked knuckle
    is moulded into shape.

  • Sausages for Roasting
    Short, thick sausages in pairs, made in accordance with the recipe of
    the Békés thin dry sausage, but to be consumed fresh and hot, straight after roasting.

  • ‘Hurka’(Boiled rice ring sausage)
    A produce made according to Békés traditions, whose unique, harmonious flavour is attained by adding rice and spices to boiled pork offals and liver.

  • Pork lard
    A produce made out of pork fat, using the traditional roasting method.