Growing up in a rural Hungarian village, immersed in the traditions of farming and learning the methods of hand-crafting foods from generations past was the best school of learning I could have asked for. In times past, the terms ‘free range’ or ‘organic’ weren't used as every animal was farmed in the most natural way, free to roam with plenty of land in the fresh outdoors, throughout the seasons. Every year, late autumn is traditionally an exciting and busy time for the whole family; the making of tasty sausages to see us all through the cold winters using our home grown meat and fat with salt and spices.
After leaving school and studying business and the culinary arts in Budapest, I became a chef and have been fortunate enough to use my skills while travelling the globe. My food adventures finally brought me to my new home, New Zealand. Being so far from my European heritage, I always noticed a craving for foods from my childhood that could not be satisfied.
To satisfy this craving I started curing meats at home, then for friends and family and the process has now grown to become The Hungarian Artisan Co. Our belief that crafting the finest products can only be achieved with deep respect for the end product, using simple, natural ingredients, traditional preserving methods and years of practice, our products speak for themselves.
Our interpretation of the traditional chourico sausage from India stays true to its origins with a hot, spicy burst of intense flavour. For lovers of exotic and fiery foods only!
Every Autumn, the household’s fattened pig is made into a smoked salami to sustain the family through the long cold winter. This traditional style of mild cured salami is made from a secret recipe kept within the family for hundreds of years.
The deep flavour of porcini mushroom is complimented by a hint of truffle to lend a rich, yet mellow flavour. Add the distinctive notes of wood smoke and this salami takes on a quality of its own.
Every Autumn, the household’s fattened pig is made into a smoked salami to sustain the family through the long cold winter. This traditional spicy style of cured salami is made from a secret recipe kept within the family for hundreds of years.
At The Hungarian Artisan Co. we create the finest handcrafted delicatessen products with a modern take on the traditional. We use only the best hand-picked cuts of New Zealand free farmed pork and where possible, source local ingredients. We produce and preserve our goods using age old traditional methods including wood smoking and ageing. Something extremely important for The Hungarian Artisan Co. is that we use absolutely no artificial additives, nitrates, fillers or any other nasty, unnatural or unnecessary ingredients.
Our products are made using family recipes and crafted by hand using traditional wood smoked and air dried methods. Salt and spices are used for masses of flavour and preserve naturally.
We are a boutique delicatessen and hand make our products in small batches to ensure a high standard of quality is met every time.