As far back as the nineteenth century it was noted that the life expectancy of the population around Kalocsa and Szeged was generally higher than the
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When Marton Pick founded his salami factory in 1869 he could have had little idea that, at the end of the twentieth century, Pick Salami with its unique flavour
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Gyulai kolbász is named after the Hungarian town of Gyula. This is a medium-degree spicy sausage which is traditionally made from pork, 'szalonna' (Hungarian bacon fat) and beef. The
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"Das ist ein UNIKUM". These were the words of Kaiser Joseph II after he had tasted the drink for the first time to the Zwack ancestor who, while court
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How good is Hungarian pálinka? Edward VIII, heir to the English throne, answered this question when visiting Hungary in 1935 as follows: 'The apricot pálinka of Kecskemét drunk with
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In the cellars of Eger, one of Hungary's most attractive towns, surrounded by many sunny slopes, the world-famous, heart-warming, ruby-red Bull's Blood has been matured for centuries. This wine,
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The Tokaj wine has a special status among noble wines. The formation of its unique flavour may be explained largely by the fact that the grape varieties of Tokaj-Hegyalja
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Producers who supply their consumers with both fresh apples and processed apple products have for some time been able to benefit from good and continuously improving conditions. The careful
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Apricot growing has a long history in Hungary: the Carpathian Basin is the tertiary gene centre for this fruit. Islands of apricot cultivation have been created since the seventeenth
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Paprika which is to be eaten fresh is well known not only in Hungarian but also in European markets. 'Szentes paprika' is a special variety of white paprika, and
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Onion cultivation in Makó looks back on a history of 250 years, which makes it one of the oldest Hungarian horticultural regions. The Makó onion won a gold medal
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Zwack's famous Vilmos provides an exquisite experience. It offers a harmonious balance of scent and flavour, which makes Vilmos an unmistakable delicious drink. Vilmos's aroma is made using pear distillates
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