Угорське сало, або папригашка. Ніжне як пух

Pork fat, salt, paprika and garlic are almost all the ingredients of this delicious Hungarian snack. The cooking method differs from the usual salting - first of all, by boiling the lard, so that it becomes soft like fluff, and it can even be cut with a fork. And exposure under pressure will give, in addition to a spectacular appearance, a high density, without loss in softness. And of course, the main ingredient of all Hungarian cuisine is Hungarian paprika. A spice that gives a special taste to this fat. In Hungary it is called paprikás szalonna. In Transcarpathia in Ukraine, it is called poprigash or poprigashka. It's easy to cook in any kitchen, try: lard 1500 g 5-6 tablespoons Hungarian paprika (or a 3-to-1 mixture of paprika with hot chili powder) salt 3 tablespoons or more garlic 7 cloves + 5 cloves peppercorns Bay leaf Calorie content of Hungarian fat - 816 kcal / 100 g (Nutrient: Proteins 1.4 g, Fats 90 g, Carbohydrates 5.5 g) Cooking time - 1.5 hours ******************************************************* ** We look forward to your support: PayPal [email protected] Patreon   / korchma   ******************************************************* ** Suitable playlists: Hungarian cuisine. Sweet paprika, thick sauces and tender meat    • Hungary. Угорщина. Węgry. Ungarn. Hongrie.   ******************************************************* ** Subscribe to our channel, there are many interesting things ahead:    / @korchmachannel   ******************************************************* **