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Hungarian Tastes Commercial Alliance


Our Mission

Magyar Ă?zek Kereskedelmi SzĂśvetsĂŠge (Hungarian Tastes Commercial Alliance) was established to make our gastro-culture internationally known by promoting Hungarian quality foods. We believe that we can contribute to the well-being of our spirit and health, just as well as our national values and economy, and through our food, we can make the whole world discover the taste of our culture. Hungarian Tastes Commercial Alliance presently brings together nearly 200 Hungarian producers. Our trademark is a guarantee for the consumer about the excellent quality of about 5000 Hungarian products. We organize our own gastro-festivals in order to popularize Hungarian tastes, and we appear at international food expos and events as well. One of our main objectives is to make our excellent products recognized beyond our frontiers too, and encouraging health conscious nutrition, to make Hungarian food accessible all over the world.

Our Mission


Meat Products

Among the products of MIKSZ, besides traditionaly Hungarian quality meat products (cattle, swine, game, fish) one can find a number of real specialties as well. Water-buffalo salami is considered as a real delicacy, the same way as all sorts of foods produced from the meat of the famous Hungarian fat-type swine, the Mangalitza. The Mangalitza, due to the high fat content of its flesh, is excellent for preparing roasts, steaks, salamis and cured hams. We truly recommend our Hungarian grey beef products as well. Thanks to the exlusive circumstances under which cattles are bred, the structure of grey beef is more favourable, its consistence is drier and more fibrous than regular beef. Among traditional Hungarian fish foods, smoked trout, as a real curiosity, must be mentioned here.

Meat Products


Dairy Products, Cheeses

Milk and various dairy products (yoghurt, kefir, cream, sour cream, cottage cheese, and cheese) have always been present among the most important dishes of Hungarian peasants and shepherds, and they have remained an essential part of our daily meals even today. Goat cheese, sheep cheese, cow milk cheese and their flavoured variants, as well as smoked cheeses enjoy a great popularity in our country. The craft of cheese making is getting more and more valued and highly regarded here as well, as a profession in gastronomy. Today, several small and middle-size farms can be found throughout the country that produce excellent cheese.

Dairy Products, Cheeses


Juices, Syrups

Fruits grown in Hungary owe their special quality to the particular climate of the Carpathian Basin. In summer, sunshine is hot but not searing. In winter, it characteristically snows, but there is no arctic freeze that would last months. Rain falls, wind blows, it is warm and cold, but neither in an extent that would be harmful for fruit production. This is why juices freshly pressed from 100% ripe, fresh, Hungarian fruit are world-class not only concerning their physiological influences, but also their fresh, luscious taste. The same is true for our fruit syrups that are also made from perfect Hungarian fruits, preserving the original taste of fresh fruit. The most popular Hungarian flavours are definitely worth trying: elderflower, blueberry, raspberry, and sourcherry.

Juices, Syrups


Vegetable creams

These days we experience a renaissance of vegetable creams produced from excellent Hungarian vegetables, such as eggplant cream, celery cream, zucchini cream. These dishes are not at all novelties in Hungarian gastronomy, but due to an increasing popularity of health-conscious diet, they are getting discovered by more and more households.

Vegetable creams


Oils, Spices

Vegetable oils are extremely healthy, either used for cooking or added to salads. One among them, namely pumpkin sead oil, is a real Hungarian curiosity. Modern scientific research has proved that pumpkin sead oil can contribute to the prevention and cure of a number of illnesses such as high cholesterol level. Besides traditional cooking oils and pumpkin oil, walnut oil as well can be found among our products. Hungarian kitchen is without doubt the most spicey in Europe. Its most characteristic spice is the parika, red pepper ground into flour, that is an indispensable element of Hungarian dishes. Following the popular sweet and hot paprika, black and white pepper, garlic, parsley and dill are the most popular spices. Apart from these traditional spices, specialities, such as dried mushroom salt can also be tried by all those interested.

Oils, Spices


Honeys, Jams

Beekeeping had been pursued by people inhabiting the territory of Hungary as early as preceding the time of the Hungarian Conquest (9th century AD), and this craft was passed over to our ancestors as well. Though in the 17th century apiculture was overshadowed by the increasing intensity of sugar refining, honey has recently started to retake its rightful position in our diet. Today, it is considered as an essential element in healthy diet. Besides honey production, the craft of jam (lekvar) making as well has had long traditions in Hungary. Lekvar is one of the tipical Central-European sweets, prepared by cooking, with 100% of fruits, and distinguished from jam by its more homogenous consistence. Lekvar is still cooked in many households even today. The most characteristic ingredients are plums or apricots.

Honeys, Jams


Wines, Champagnes and Spirits

Considering the size of its territory, Hungary boasts of a unique selection of wines. Mediterranean style wines (e.g. Kadarka from Villány), those of fresh, fruity character (e.g. Pinot gris from Badacsony), full-bodied wines high in acid (e.g. Blaufränkisch from Sopron), and wines of a characteristic flavor (e.g. Somlói Juhfark – meaning sheep tail – and Tokaji Aszú wines) are equally present. These days more and more talented, young winemakers attain great success in international markets. High quality wine making serves as a proper basis for champaign production, which has deep traditions in Hungary as well. Pálinka, a Hungarian spirit produced by distilling fermented fruits, rightly deserves its fame. It has to be prepared from fruits grown exclusively in Hungary, with 100% fruit content, and a minimum of 37.5% alcohol content. The most popular types are made from plums, pears, apples and cherries.

Wines, Champagnes and Spirits


Handmade Chocolate

Hungarian chocolate production boasts a long tradition. Still, the launch of top quality chocolate making has been a development of the last decade. Since then, Hungarian chocolate producers have achieved more and more serious results at international level as well. The task, altough was not at all easy. Many traveled abroad (to Belgium and France) to acquire the know-how of the profession, sparing no expense and energy. When tasting their chocolate compositions prepared from the finest ingredients, one must admit: it was worthwile!

Handmade Chocolate


Pickles

Pickled vegetables have a long history in Hungarian art of cookery. They are not only delicious but also extremely healthy. In autumn, and especially in the winter season, these delicacies long served as the most important sources of vitamins and dietary minerals. One of the most popular Hungarian pickles is “csalamádé” (mixed pickles) that is made from cabbage, cucumbers, carrots, green tomatoes, green peppers, and onions. It must not be omitted when serving meat dishes. We must, however, mention here fermented pickled cucumbers, pickled beetroot, and the world-famous fermented cabbage from Vecsés as well.

Pickles


Pastry

In Hungary, owing to the local gastronomic traditions, primarily boiled pastry prepared with eggs have spread. The quality of Hungarian pastry made with eggs is excellent, which is also due to the prominent quality of Hungarian flour. Soft wheat, indigenous in the Carpathia Basin, has been applied to improve grain quality in Europe. Protein structure of the flour is further amended by the egg-white, while the golden color of the pastry is provided by the yolk. Eggs enrich the pastry with valuable nutriments: vitamins, lecithin, iron and other dietary minerals. The higher the egg content of a pastry, the better its cooking quality is.

Pastry


Truffles, Caviar

In Hungary summer truffle (Tuber aestivum) is the most widespread type that is a delicious mushroom of a definite character. A significant amount of winter truffles (Tuber brumale) grows here, as well as the rare and valuable white truffle (Tuber magnatum) and the common sand truffle (Terfezia terfezoides). The latter is distinguished by its sweet taste, and its significant occurence nowhere else in Europe but in Hungary. Suprising it may sound, caviar is produced also in Hungary, and not to mention its quality! In Békés County, sturgeon breeding on fish farm was started ten years ago, and by now, they have a market presence with a caviar considered as excellent also at an international level. Caviar produced in Hungary is gained from Siberian sturgeon, and within three years’ time, the fish farm is ready to put on the market 2-3 tons of excellent quality caviar per year.

Truffles, Caviar


Contact: Hungarian Tastes Commercial Alliance Ltd. sales@mikszcsoport.hu • www.mikszcsoport.hu


Hungarian Tastes Commercial Alliance