Interesting Facts

How was meat preserved in Hungary before refrigerators and freezers became part of everyday life? This article explores the history of traditional smoking methods, showing how families once cured and protected hams, bacon, sausages, and other homemade meats after pig slaughter. Learn why smoking was such an important part of rural life, how cold, warm, and hot smoking differ, what kinds of wood were used, and what gave these products their distinctive flavor. It is a story of preservation, craftsmanship, and culinary heritage that still fascinates lovers of traditional food today.

Remoulade sauce is a culinary classic with deep French roots, admired since the 18th century for its creamy texture and bold yet balanced, slightly tangy flavor. It was originally made with mayonnaise enriched with capers, pickles, herbs, and mustard. Today, it appears in many variations — from the elegant French version to the yellow Danish remoulade and the spicy Louisiana-style remoulade from New Orleans.

A unique take on this timeless favorite also comes from Lithuania — Mayo Lithuanina Remoulade from Kaunas. This creamy mayonnaise offers a perfectly balanced taste, made from rapeseed oil (64.8%), egg yolks, and aromatic mustard. It pairs beautifully with fish, salads, sandwiches, and fries.

Remoulade is an incredibly versatile sauce — excellent with fish, meats, burgers, vegetables, and eggs. In Denmark and Germany, it’s a staple served with fries and hot dogs, while in France, it accompanies cold appetizers and the famous celery root salad, céleri rémoulade.

Unlike many other brands that were popular during the communist era of the 1970s and 1980s, Traubisoda never disappeared from store shelves, even decades after the political transformation. In fact, for a time, it was available in two different versions.
However, this wasn’t a result of abundance, but rather because two different companies claimed the right to produce the same drink, leading to a legal battle that lasted over twenty years.
Although the lawsuits eventually concluded and licensing rights were clarified, the company that emerged victorious from the long legal war was recently liquidated. Thus, the half-century-long story of the fizzy drink once known as the “socialist cola” seemed to come to an end. Let’s take a closer look at the nearly 50-year history of Traubisoda.

The Mangalica is a unique Hungarian breed of pig, famous for its curly fleece and succulent, marbled meat. Its origins date back to the 19th century, when it was developed by crossbreeding native Bakonyi and Szalontai pigs with the Serbian Šumadija breed. Within a short time, it gained immense popularity, replacing many local varieties and becoming a true symbol of Hungarian agriculture.

Although the breed nearly disappeared in the 20th century, dedicated preservation programs saved it from extinction. Today, as a recognized hungarikum, the Mangalica once again enjoys worldwide acclaim. Its meat is prized by top restaurants and celebrated as a culinary treasure of Hungary.

Piros Arany and Erős Pista are two legendary Hungarian paprika pastes that have won the hearts of food lovers worldwide. Production started in 1965 in Hetényegyháza near Kecskemét, based on a blend of five paprika varieties. Piros Arany offers a mild spiciness, while Erős Pista delivers a more intense, hot flavor with visible paprika seeds. The innovators at Univer didn’t stop at paprika pastes — they also introduced horseradish, mayonnaise, mustards, and other preserves. Since 2016, Piros Arany and Erős Pista have been officially recognized as part of Hungary's Hungarikum heritage. You can order these original paprika pastes online at ostrystefek.pl and bring the taste of Hungary into your kitchen.

Donkey salami is a unique cured meat rooted in centuries-old European traditions, especially in Hungary. Made from lean, protein-rich donkey meat blended with pork, it’s slowly aged and smoked to develop a deep, earthy flavor with a hint of sweetness and game.

Highly prized for its bold taste and long shelf life without refrigeration, donkey salami stands out as a gourmet product. It connects modern food lovers with an older, slower world—where donkeys roamed sunlit plains and salami matured in cool stone cellars. A true taste of heritage and craftsmanship.

Discover the Secrets of Hungarian Paprika

From a decorative garden plant to a culinary icon – explore the rich history of Hungarian paprika. Learn about its unique varieties, the famous paprika regions of Szeged and Kalocsa, and how this vibrant spice powers traditional dishes like goulash and paprikash. Plus, find out why classics like Piros Arany and Erős Pista are pantry must-haves.

Robin-Hot is a Slovenian brand of spicy sauces and oils, created out of a passion for natural ingredients and bold flavors. Using traditional recipes, 100% natural ingredients, and an eco-friendly approach, their products captivate spice lovers worldwide!