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The tastes of homesick - My story Part 2


I have always loved to cook, cook and experiment with new and different flavours.

We moved to New Zealand 9 years ago. As soon as we settled down and looked around, we started to feel the lack of Hungarian flavours ๐Ÿ˜Š


I remember making sausage for the first time. We minced the meat with a manual meat grinder, bought in the $ 2 shop. It was slow and complicated, and we couldn't use it for a second time because by then it was completely rusty :D


The sausage, on the other hand, turned out really well!

As soon as we could, we bought a more serious electric machine, and in one of the hidden shops, we even found a real Hungarian sausage filler as well.

Our family is a big sausage-making family, like most Hungarian families. Our sausage recipe was refined by our family through the past 150 years.


Our friends loved our products, and we started to make more, even for sale.


One time we managed to buy a real pig from a farm, we also had a traditional Hungarian pigslaugther, sausage, liverwurst, hurka, cooked and bread bacon, pork cheese, fried blood and lard, yummy :D yes, the Hungarian kitchen uses all the parts of the pig.


Around this time, I started to smoke cheese as well, and we have added this to our product list


It all started hereโ€ฆ.




www.szilvias.co.nz

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