Division 1.6 Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies

Starting materials:

• For the crackling cream:

  • Pork crackling without the skin: 70-75 % of the crackling cream is made up of the fried pieces of lard remaining after the fat bacon with little or no meat has been fried;

  • Pig fat: 25-30 % of the crackling cream is made up of the fat obtained while the fat bacon with little or no meat is in the process of being fried;

• Preparation of the dough: wheat flour or spelt flour, egg, egg yolk, milk, yeast, white wine or vinegar, cream, salt and pepper.

It is forbidden to use any kind of food additives (e.g. raising agents or preservatives) to prepare ‘Tepertős pogácsa’.

Method of production:

Depending on the method used to prepare the dough, the ‘Tepertős pogácsa’ may have a short or flaky texture.