Let us tell you a short story, dear Partners! Uncle Laci Enisz opened the first Pesti Ham Houseat. Uncle Laci Enisz is a butcher-butcher, a real butcher, a white-coated chef in his sixties, whose boutique has a smokehouse in the back where sausages, ribs and mangalica hams hang in groups.
Uncle Laci Enisz loves offal. It was only when he asked the marketing manager of Matusz-Vad Zrt. to cook pacal for 150 people from scratch, and Uncle Enisz Laci saw what the hell this marketing guy was doing, that his right and actually his left eyebrow shot up at the same time and at the same moment. ’Are we making dinner, kiddo, or chicken pot pie with oatmeal?“
A Matusz-Vad Zrt. marketing manager solved the PRE-PREPARATION (well... it's more like a decoction because of the moderated heat) with the following juice seasoning. Once again, for 150 people:
- 40 kg block, raw, cleaned pacal (1209 Ft per kilo net, hm, hm? Where is it: https://shop.matusz-vad.hu/hu/product/pacal-tombos-nyers-tisztitott/100416?s=pacal )
- fresh laurel - a whole bunch
- dried tarragon - 20g
- 60g whole, black and green pepper
- 200g Transylvanian rock salt
- 3 medium lemons - cut in half
- 4 dl household vinegar (10%)
The cooking was then done in a cauldron or a kettle. The point is that in the above seasoning the raw pacal was left to rest for 4 hours. The raw pork knuckles for 2 hours. The base in the pot over a live fire was summery: almost stewy, but remember one thing: 6 parts onion (red, new, purple, degree), 2 parts TV pepper, 1 part tomato! Mako was the ground paprika, of which 5 parts were deli, 1 part smoked, and 1 part was added to the pot and the kettle. Every last drop was gone. Uncle Laci said at the end of the evening, “Well, my child, where did you come from? Anyway, you didn't make any trouble. Do you still have beer?’
Uncle Laci! Or us. We love you. Thank you!
PLACE OF REKLACE: Do you still have Pacal? Or did you forget to order again? Uh-oh, we told you: https://shop.matusz-vad.hu/hu/search?search=pacal
