The Great Hungarian Pork Feast Tasting - A Nagy Magyar Disznótoros Kóstoló

Experience our biggest and most authentic product: The Great Hungarian Pork Feast Tasting or A Nagy Magyar Disznótoros Kóstoló. This tasting pack is more than just a meal; it's an invitation to partake in a Hungarian culinary tradition passed down through generations. Made the old-fashioned way with our specific family recipe and 100% natural ingredients, this tasting brings you two of the most beloved staples of a traditional winter feast.

Inside, you'll find our Authentic Mild BékésCsabai Sausage (Eredeti Csemege BékésCsabai Kolbász) and our Farmer’s Pork Liver Hurka (Tanyasi Májas Hurka). Both products are crafted with high-quality Alberta pork with no artificial colors, preservatives, or other additives.

The History of the Disznótor

The disznótor, or traditional Hungarian pig slaughter, was a significant event in rural life. Held during the cold winter months, it was a celebratory gathering for family and friends. This communal ritual was a way of preparing for winter by utilizing every part of the pig. The fresh sausages made during the feast, like our mild Baking Sausage and Liver Sausage, were meant to be enjoyed immediately or frozen to be savored throughout the year. The word Kóstoló means "tasting," and it was traditionally a portion of the freshly made sausages and meats given to participants as a form of payment or a Thank-You from the farmer. In the same spirit, our product offers you an authentic taste of that cherished feast, as our Thank You for choosing our products.

Cooking Instructions

• Fridge Thawed (Best Results): For the most even cooking, thaw the package in the refrigerator.

  Important: To maintain the gourmet quality and safety of the liver sausage, once thawed, it must be cooked and consumed on the same day.

Both sausages in this pack are mild and incredibly easy to prepare. For the most authentic results, we recommend baking them. Preheat your oven to 400°F (200°C). Arrange the sausages on a baking tray, adding a tablespoon of rendered pork fat to the tray, and brush or drizzle some of it onto the sausages themselves to prevent sticking and to help the skins crisp up beautifully. If you wish to prevent bursting, you may carefully poke a few small holes in the baking sausage, but do not poke holes in the liver sausage. Bake for approximately 30-40 minutes, carefully turning the sausages halfway through to ensure even browning. The sausages are fully cooked when they are golden brown and an internal temperature of at least 165°F (74°C) is reached. The savory aroma from the baking will fill your kitchen with the scents of a real Hungarian feast, delivering a true taste of tradition with minimal effort.

Taste the authentic legacy of a cherished Hungarian tradition, a unique piece of history you can now savor in your own kitchen.