Szalonna (bacon)

This involves cutting the szalonna into long chunks or cubes, spearing them, and roasting them over an open fire.

Periodically, the charred remains are scraped off of the szalonna and are used as an additional topping.

This dish was considered to be peasants' food since the most important aspect was the fat, discarded by wealthier Hungarians.

Preparation, cooking and serving remain a longstanding summer tradition among even second and third generation American Hungarians.

During and after World War II, a hard fruit slab that could be sliced was referred to as Hitlerszalonna.