• The Hungarian version of the German Presswurst made from pigs’ trotters, neck and head boiled with onions, garlic, seasoning, bay, marjoram and paprika, bones removed and when cool pigs’ blood added, filled into casings simmered for 2 hours and pressed under a weight
  • (written as Presswurst)
    A pig’s stomach loosely filled with a mixture of diced pickled pork shoulder, pigs’ head meat and salted pigs’ tongue, salted pork rind, calves’ feet and chopped shallots, all chopped until individual pieces are no bigger than a pea, bound with meat glaze, seasoned and flavoured with nutmeg and coriander, simmered for up to 2 hours and pressed in a mould until cool