Hungaricums are those noteworthy values of Hungary, which characterize the Hungarians by their uniqueness, specialty and quality, and are the peak performance of the Hungarians.
Paprika Hungary is a major source of high-quality paprika, in grades ranging from sweet (mild, not hot) with a deep bright red colour to rather spicy (hot) with a brownish orange colour. Paprika is used as an ingredient in a wide range of dishes throughout the world. Paprika is an important ingredient of for example soups, such as goulash, and sausages. The two main paprika producing regions are Szeged and Kalocsa.
Pálinka Pálinka is the alcoholic drink made only from fruit or pomace grown in side Hungary or some parts in Austria. No additional ingredient accepted by the law except clear water. Real good pálinka is smooth and fruity and the alcohol content is around 40%. There are hundreds of types of Pálinka, depends on the type of fruit. Best distilleries are Agárdi, Gyulai, Zwack, Brill, Márton és lányai, Panyolai, Tarpai, Bestillo. The most known trader is the Rézangyal, they also have several Pálinka pubs.
Unicum: Unicum is a special, bitter, alcoholic liquer made of herbs and spices that Hungarians swear by as an aid to digestion, among many other things. For more information please visit: Zwack Unicum Heritage Visitors’ Centre.
Tokaji Aszú: Tokaji is the name of the wines from the historical wine region of Tokaj-Hegyalja in Hungary. The region is noted for its sweet wines made from grapes affected by noble rot. The Tokaji Aszú is world-famous dessert wine of Hungary, aslo called as “king of wines, wine of kings”, and really, the greatest kings and queens of Europe ordered this unique drink in the History. The only wine in the world that mentioned in its nation’s national anthem.
Goose liver or “foie gras”: Hungary is the world’s second-largest foie gras “Libamáj” producer and the largest exporter. Goose liver is part of traditional Hungarian cuisine and a must try when visiting the country. The goose liver of Orosháza is a number one gift gourmet tourist take away. A real good goose liver is maybe expensive, but sure an unforgettable experience.
Pick “Winter” Salami: For more than 130 years the Pick Company has been creating unique flavours and unforgettable treats with its top-quality products. Pick Winter Salami is the company’s most famous product. This is a real delicacy! Available at any supermarket or grocery store in Hungary.
Szamos Marcipán: The gourmet marzipan/chocolate of Hungary. Szamos Marcipánis a sweet and a very various dessert. The Szamos Marzipan Museum and Confectionery in Szentendre is Hungary’s first marzipan museum. The exhibition displays the art of marzipan making, including some masterpieces of confectionery, such as the 160 centimetre tall model of the Parliament building.
Túró Rudi: Founded in the 1960’s by a small group of dairy industry professionals got inspired by a study trip to Moscow and came up with a unique new product – a dark chocolate bar filled with lemony cottage cheese. The “pöttyös” (means spotted) theme was part of the marketing campaign, but now it’s a unique recognizance of this dessert. It has a lot of variants, like large, sweet chololate covered, apricot and strawberry jam filled, and so on, but none of these are as popular as the original one. In foreign countries you may find it under the brand called Dots.
Porcelain of Herend: This Hungarian manufacturing company specializes in luxury hand painted and gilded porcelain. Founded in 1826, it is based in the town of Herend near the city of Veszprém. For more information please visit: Herend.
Mangalica: Mangalica or Mangalitsa is a breed of pig grown especially in Hungary and the Balkans, known also as a curly-hair hog, which was created in 1833 by the Hungarian Royal Archduke Jozsef. Unlike all popular breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type. Meat-type breeds efficiently produce lean meat. Lard-type breeds produce high-quality fat and very marbled, juicy and flavourful meat. Raised properly the mangalica’s genes allow it to produce some of the world’s best meat and fat.
Hungarian grey cattle: This is an old beef cattle breed from Hungary. Although nowadays Hungarian grey cattle are kept mainly as tourist attractions in the Hortobágy National Park and other Hungariannational parks, these herds also serve as gene banks, due to their reported resistance to cattle diseases which affect more highly bred cattle types.
Puli: The Puli is an ancient breed of Hungarian sheep dog. It is medium-sized, sturdy with a unique corded coat. It is a lively, cheerful little dog who is very loyal to his family. Its innate intelligence makes it easy to train but also gives it a mind of its own. The Pulis came to Hungary with the first Hungarian settlers, but at the time of World War II, the breed had almost died out. There was a special breeding program that ensured the survival of these unique little Hungarians.
Hungarian Vizsla: Originating in Hungary, the Hungarian Vizsla was also known as the Hungarian Pointer or the Magyar Pointer. The Vizsla, once established as a breed, was used almost exclusively by nobility for falconing and hunting. The Hungarian Vizsla is a sleek, muscular, medium-sized hunting dog with a beautiful rusty-gold coloured short coat. In Hungarian “Vizsla” means alert and responsive. It is robust but lightly built. In the past few years this breed has become a popular work, show and companion dog. This is an active, energetic working dog with enormous stamina. It is reliable with children and will quickly adapt to family life. The Vizsla is a fine retriever with an excellent nose, and is a good small game and bird hunter and pointer – even on marshy terrain.
Goulash: In the past goulash was made by the shepards of plains. It was a rich and filling food they needed trough a hard day. Real hungarian goulash is made from potato, beef (grey cattle or cow), paprika, spices and sometimes Hungarian gnocchi too. It is made like a soup, but in the end it’s more like a stew.
Bull’s Blood of Eger: In Hungarian Egri Bikavér, is a mixed red wine from the Eger Wine Region. According to the legend the name comes from the Turkish Ages, when castle defenders became stronger as they drank red wine, and the turkish soldiers thought the red liquid was bull’s blood. Now Bikavér is a very popular couvet wine and has it’s own festivals and fans.
Sausages: Beside salamis, Hungary has very delicious sausages, quite different from the one you know the popular american style sausages, because these sausages made of pork meat and spiced with paprika. The production procedure is regulated by strict rules. The best two brands of Hungary are the Csabai and Gyulai.
Hungarian cakes: Somló-style sponge cake (Somlói Galuska) (picture on the right) is a popular Hungarian dessert, made of sponge cake, covered with fine chocolate sauce and whipped cream.Dobos cake (Dobostorta) is a layered sponge cake filled with chocolate and nuts, glazed with caramel.Makówki (Mákos Guba) is also a typical Hungarian dessert, made of crescent covered with poppy seed.
Halasi Lace: Lace of Halas is a 110 years old handicraft Hungaricum. Mostly used as a exclusive decoration of the rooms and halls. Even Pope John Paul II. was gifted with a Halasi Lace while he was in Hungary.
News: The law of Hungaricums has been accepted by the Hungarian Parliament and is valid from the first of June 2012. The new list of Hungaricums are under confirmation by the committee. We will update our list as soon as they publish the official collection of Hungaricums.