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Hungarian naturally

Hungarian naturally

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Published by VisitHungary
TRADITIONAL HUNGARIAN FOODS AND DRINKS
TRADITIONAL HUNGARIAN FOODS AND DRINKS

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Categories:Types, Brochures
Published by: VisitHungary on Jan 17, 2013
Copyright:Attribution Non-commercial

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06/25/2013

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Hungarian Naturally 
 TRADITIONAL HUNGARIAN FOODS AND DRINKS
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Introduction
Hungary is blessed with abundant natural resources: fertile land, plains and bills are traversed by full-flowing rivers: on the shores of Lake Balaton and inthe northern hill range, volcanic hills provide an excellent microclimate for vinegrowing and wine making; and thermal springs make possible the cultivation of early (first-fruit) vegetables of outstanding quality. Thanks to its climatic and soil conditions, Hungary is a country of varied and delightful flavours. Hungary  produces more food than its own population can consume. As much as one-thirof the output of the Hungarian food industry is sold on external markets and hasbeen for a number of decades. All in all, the Hungarian food industry is a great national asset. For a long time, Hungary has been thought of as “the food basket of Europe”. This reputation was acquired not only as a result of its environmental conditions, but also on the basis of a production culture and general ‘love of theland’ which go back centuries. Life-giving sunshine and abundant precipitationaccount for the characteristic flavour and unique aroma of Hungarian vegetables,fruit and wines. Dishes prepared from animals and types of meat that are of the modern age but which are reared by traditional methods provide a feast fit for a king. But in order to bring such food to our dinner tables, a host of highly skilled specialists must make their contribution to ensure the best results during processing. It is partly thanks to them that such products as PICK salami, Tokawine, Zwack Unicum and other specialities mentioned in this publication havebecome familiar and sought-after products all over the world. However, traditionand production culture, fine growing-area characteristics and climatic conditions,and a product range which is unique to Hungary are no longer enough to ensuresignificant and sustainable market success. The very highest - and consistently improving - quality must also be maintained, and all European Union standardsmust be met.
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