Concerning Hungarian cuisine in ancient times

One of the most sensational invention was the dried and powdered meat. This conserving method was well described by a Russian historian of the 14th century.

After butchering the calf or sheep, the meat was cooked in large cauldrons. Once the meat is cooked and well salted, bones are taken out and the pure meat is dried and smoked in the oven or other suitable place. When it is completely dried out, the meat is grounded into fine powder.