Fry fat

Everything you need for a traditional Hungarian roast. From high-quality frying fats to savory meats, bring the authentic taste of a Hungarian kitchen to your home!

Hungarian cooking fats: lard, goose fat and Mangalica fat

Why Hungarians cook with lard and animal fat

Traditional Hungarian cooking has always used animal fat rather than vegetable oil for frying and roasting, giving dishes a fuller, rounder flavour.

Pork lard: the classic cooking fat

Our Home-made pork lard is the most widely used cooking fat in Hungarian cuisine, neutral enough for everyday use, but with a touch more flavour than oil.

Goose fat: for a refined finish

For a more refined result, for example when roasting potatoes or poultry, goose fat is a classic choice.

Mangalica fat: from Hungary's famous heritage pig

Our Home-made Mangalica fat comes from the curly-haired Mangalica pig, an old Hungarian breed known for its rich, marbled fat.