On our regional menu you can find the three iconic meats of the Rye Island, which is mangalitsa, beef cheeks and fledermaus.
Is a unique local race in Hungary, the king of pigs. Once you see the pig, it is unforgettable because of its hairy and cute form reminds of sheep. They are bred in vast land, breathing fresh air, and eating natural food such as pumpkin, beet and acorn and are bred freely without stressing.
One feature of Mangalitsa pork is its high quality fat. Who has ever tasted Mangalitsa says it is noble, very tasty and not too heavy. Its marbling meat melts in mouth and its aftertaste is refreshing. We offer Manglaitsa pork coming from our own farm.
It comes from the inside part of the pig`s back leg. This muscle does not work, therefore its fibres remain soft. It is a gravy, fatty, a slight piece of pork meat. It looks like a palmate dewlap – local butchers simply throw this part away when they work up the pig, in turn perfect schnitzel can be prepared from it.
Cheeks, just as shank, are in a great use during the entire life of the animal, therefore they are very tough and lean cut of meat, and are most often used for braising or slow cooking to produce a tender result. But in contrast to beef shank, cheeks are more collagenous, soggy and crispy. Only a few butchers have them, however beef cheeks are one of the most profitable part of beef.
Upon request we book a table for you in the restaurant Villa Rosa in Dunajská Streda - managed by our executive chef Imre Bindics - where you can taste delicacies in accordance with the Slow Food philosophy. Villa Rosa was chosen to be the Thematic restaurant of Slovakia in 2015.