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To Kill 2 Birds With 1 Stone … Read Why!?!
Introduce the Pápai Meat Matured in aged 111-year-old Tokaj Szomorodni Wine @ the Count Degenfeld Castle Hotel’s – Winery
(Mind my readers a bit long riport but worthwhile strolling down and maybe to visit Tarcal venue will be on your bucketlist) But to start in the beginning of the headlines … Departure at 8 a.m. from Budapest to the historic wine region of Tokaj. After a 3 hours’ journey we arrived to the heart of the region. The sprinkle of Spring’s moody weather awaited us. We strolled among their famous vineyards also, to understand why there is no surprise, that it has attracted the attention of the greats of the wine world for over 5 centuries. The period style reflected the era of the Monarchy and the tranquillity of nature made one’s heart beat.
Arriving to our destination was welcomed at the Count Degenfeld Castle Hotel @ Tarcal. (Tarcal is a village which lies at the bottom of the mountain on the eastern edge of Borsod-Abaúj-Zemplén county, northern Hungary, in the famous Tokaj-Mountain side wine district Hungary’s most famous wine region! The 4-star hotel operates in the middle of a 100-hectare area planted with grapes, in a renovated heritage manor building. (The Estate is one single estate of 150 hectares, which is very rare. Classified First Growth in 1732 by royal decree, it was always the property of influential Hungarian families who took great pride in their vineyard and wines.)
The Pápai Meat has “invented” a truly special product line up called Sonkarikum. The ham masters and their product development team are one of the biggest players in the domestic bacon and ham sector have came up with three special flavors. The meat industry company in cooperation with the Gróf Degenfeld Wine Estate, also produced from its winery’s szamorodni wine in use for aging.
On the occasion to the 111th anniversary of its founding of the Pápai Meat Ltd., has presented a real specialty the limited-edition Sonkarikumok, which will beout in stores just before Easter. These are made from the finest selected ingredients, is aged for exactly 111 days, i.e. words 4 months.
Before the presentation visited the basment and had a taste of rich in taste of the Muscat Blanc Bio 2022, thereafter walked through old to explore in the six hundred years’ old labyrinth.cellars, looked at the old tools in use for winemaking.
Presentation began with “Hungaricum””Hamkarikumok” Pápai Meat Ltd.
Q.: “We also want to celebrate our special anniversary with the Sonkarikums. According to numerology, the number 1 is a symbol of new beginnings and discovery. With our product development, we wanted to reflect the fact that we are a company in the domestic meat industry that is always striving for renewal and looking for new things. – explained Péter Szappanos, managing director of Pápai Meat Ltd., In addition said Q.’“In addition to the Pápai Meat Ltd, according to the latest available survey of Consumer Panel Services, conducted at the end of last year, based on the amount sold, bacon is the largest market player among the brands for processed products, cooked-smoked meats and cooked ham. So who, if we didn’t appear at home with such a truly extraordinary, premium product. The product line comes in three flavors. The specialty in taste made from pork frikando, use a salt mixture and a spicy marinade containing the Tokaji Szamorodni wine. In addition to the characteristic taste and smell of the wine, bay leaves, star anise and mustard seeds give the ham the extraordinary balanced taste. Thanks to the ham master, the end result is a pleasantly smoked, dry-aged ham with the notes of the wine and the spices in use among premium hams. The other two elements in their Sonkarikum product line the exotic ham with black pepper, juniper berries and coriander, matured in mild spices, and the other spices gourmet ham with basil, oregano and thyme.” Last but not least he added Q.: “Highlighting that the food industry, including the meat industry, is going through a marked transformation all over the world. Success requires a new approach, brave decisions, and new products that arouse the curiosity of consumers. And the company took a significant step in this direction with the Sonkarikums”
The food choice habits have changed a lot in recent years, more-and-more,vegan consumers are searching for these products. Pápai Meat Ltd. was the first among the large domestic meat industry companies to start producing vegan meat substitute products, and even since then, vegan meat substitute products are being offered.
Kálmán Tarró – master ham of Pápai Meat Ltd. emphasized Q.: “It is a responsible goal, but at the same time a joyful task to create a legend on Pápai every day. Pápai ham is a symbol of the excellence of Hungarian pig farmers and butchers. In addition to high-quality domestic pork, the tradition of butchery handed down from generation-to-generation had made Pápai a sign of the best ham for Hungarian customers. The hams made at Pápa are matured for a long time and holding to the knowledge trying to preserve and pass on to the next generations, so that they aswell may offer the products with similar pride and joy for times to come.”
Beside other questions was asked to Máté Tóth – managing director of Gróf Degenfeld Vineyard … “How does the Papi Meat and Count Degenfeld came together in this project? “… The explanation was simple by his side … Q.: “Pápai and Count Degenfeld are two historic Hungarian brands. A special ham requires a special aging. We are confident that Count Degenfeld’s sweet Pápai Sonkarikum aged in Szamorodni wine for 111 days will most probably trigger once tasting this unquie flavors and target the consumers taste.”
The Consumer Panel Services confirmed the company’s strategic decision in 2019, focusing on three product areas, ham and bacon, as well as vegan products. Their developments were also aimed in modernizing the production processes associated with them. Since then 23% volume increase in the strategic products. Five years ago, an investment process of more than HUF2 billion. The implementation began with the support of the Economic Development and Innovation Operative Program (GINOP). As a result, 26 types of new machines were put into operation, which was also a significant advance in the field of production, slicing and packaging. Thereafter came to increase the capacity for ham and smoked goods by 40%, and for bacon by 30%.
After the presentations, the Count Degenfeld Hotel offered real poems of finger-food and a line of exotic fruit also beside the mouthwatering 6 putons Tokaj Aszu 2017 and 5 puton Tokaj Szomorodi 2017 and naturally we all were enchanted.
Before leaving the venue was showed the outside the Count Degenfeld Hotel the amazing picturesque setting in the heart of the Tokaj Mountains wine region, watching nature’s rows of still sleeping vines.
Walked up the hill to the Saint Terese Chapel which was built in 1750 in honor of Queen Mária Terézia of Hungary.
We left Tarcal wine region during the afternoon, and arrived to Budapest in the early evening hour.
What a wonderful day we had, thanks to the organizers, the Count Degenfeld Estate/Winery and the Pápai Meat Ltd.
Riport and snaps by Aggie Reiter
Rolling in Budapest 