{
  "url": "https://openlegislation.uk/eu-regulation-2013-1144/annex-II/division-1/division-1.8",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1144/annex-II/division-1/division-1.8.json",
  "legislation": "eur/2013/1144",
  "legislation_title": "Commission Implementing Regulation (EU) No 1144/2013 of 13 November 2013 entering a name in the register of traditional specialities guaranteed [Tepertős pogácsa (TSG)]",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-1144",
  "path": "annex/II/division/1/division/1.8",
  "kind": "division",
  "number": "1.8",
  "heading": "Traditional character of the agricultural product or foodstuff",
  "text": "The word ‘pogácsa’ (scone) was first used around 1395 and originally meant a griddle cake/bread baked in ash and embers. In Hungarian folk tales the scone became known as ‘hamuban sült pogácsa’ (scone baked in ash). Until the end of the 17th century the griddle cake/bread, which was eaten like bread, was called scone-bread or scone-type bread. The present-day variety – which is smaller, cylindrical and marked with a square pattern – became widespread in Hungary at the end of the Middle Ages. This griddle cake/bread, with its different varieties of dough, was the most common foodstuff in peasant cuisine and its popularity has been undeniable ever since.\nTwo conditions enabled the development of ‘Tepertős pogácsa’: firstly, the custom of frying fat from bacon became widespread and, secondly, crackling became an everyday food. According to a description of a middle-ranking noble family in the county of Somogy dating from 1770, frying bacon and making crackling became part of the customs of noble households from the 18th century onwards. Proof of this is provided by the succession inventory of noble families, which shows that fat/lard firkins started to appear in the Great Plain from the 18th century (Cegléd 1850-1900, published by Ceglédi Kossuth Múzeum, Cegléd, 1988, pp. 28 30 Szűcs). The custom of frying bacon and eating fat/lard probably became part of the popular peasant tradition of preparing pig in the mid-19th century, because from the 1850s onwards fat/lard firkins appeared in the peasant registers of the area between the Danube and the Tisza.\nAccording to oral ethnographic data from the turn of the 19th and 20th centuries, crackling was used for making soap by peasant households in the Central Tisza region, and eating crackling developed gradually. After slaughtering a pig, the scones were baked with fresh, generally small, skinless crackling. Major consolidated works produced in the 1930s in the field of ethnography refer to scones made with risen or unrisen dough based on wheat flour and already embellished, among other ingredients, with crackling [Bátky Zs.: Táplálkozás (Food) in: A magyarság néprajza (Ethnography of the Hungarians), Budapest, 1933, p. 100] and it can therefore be maintained that the addition of crackling from bacon fried to risen dough became a widespread custom at the beginning of the 20th century.\nToday, ‘Tepertős pogácsa’ has become an important part of everyday meals and is served after soups (made with meat or beans). It is offered to meeting or conference participants and is a dish favoured in the home, especially on the occasion of family celebrations (weddings, christenings) or feasts (Christmas, Easter); it is also often served as a savoury snack to accompany wine in agri-tourism [Hagyományok Ízek Régiók (Regional Taste Traditions), vol. I, p. 145-147.].\nFrom the 1880s to the present day several cookery books have attested to its reputation, including Dobos C. József: Magyar-Franczia szakácskönyv (Hungarian-French cookery book) pp. 784-785, 1881; Rozsnyai Károly: Legújabb nagy házi cukrászat (The latest home-made confectionery) p. 350, 1905; Kincses Váncza receptkönyv (Kincses Váncza recipe book) p. 21, 1920; Az Új idők második receptkönyve (The second volume of the modern-day recipe book), p. 182, 1934; Hajdú Ernőné: Jaj, mit főzzek (What shall I cook?), p. 73, 1941; Rudnay János: A magyar cukrászat remekei (Masterpieces of Hungarian confectionery), p. 89, 1973.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/1144/annex/II/division/1/division/1.8",
    "retrieved_at": "2026-11-01T14:48:14.726480+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}