An exclusive collection of gourmet products HUNGARIAN FOOD PRODUCTS HANDMADE GMO FREE NO PRESERVATIVES

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1 An exclusive collection of gourmet products HUNGARIAN FOOD PRODUCTS HANDMADE GMO FREE NO PRESERVATIVES 1

2 DISCOVER FLAVOURS from the GOLDEN AGE

3 Introduction Hungary s excellent geographical features and centuries-old gastronomic traditions are part of our heritage and the foundation of Hungarian Heritage food products. Hungary, the heart of Europe 4

4 Badacsony hills and lake Balaton 5

Historical background A compromise in 1867 between Hungary and Austria created the Austro-Hungarian Monarchy.

The Monarchy became one of the most important empires in Europe at that time. Global technology and agriculture advanced with a number of important Hungarian inventions during this period.

machinery. Budapest, the capital of Hungary, achieved a new splendour.

universities. Europe s first Underground line started to operate and Budapest became one of the most important European trade centres.

5 Historical background A compromise in 1867 between Hungary and Austria created the Austro-Hungarian Monarchy. This was the beginning of a grand period that historians began to call the Golden Age due to its incomparable economic and cultural prosperity. The Monarchy became one of the most important empires in Europe at that time. Global technology and agriculture advanced with a number of important Hungarian inventions during this period. For example, the improved rolling mill of András Mechwart revolutionized the milling industry on a global scale, just like Karl Köszegi did when he unveiled his new engine for agricultural machinery. Budapest, the capital of Hungary, achieved a new splendour. Movie theatres, cabarets and music halls opened, cultural buildings rose from the ground and the country was able to boast about its beautiful Opera house, and various museums and universities. Europe s first Underground line started to operate and Budapest became one of the most important European trade centres. After the mid-19th century, railways linked all the major cities of Europe to the capital and the country s larger cities. Coat of arms of Austro-Hungarian Empire At the pinnacle of this Golden Age aristocrats, industrialists, bankers, artists, celebrities and scientists were the regular guests of exclusive, internationally acclaimed Budapest restaurants like Gundel, Gerbaud confectionery or the New York coffee house household names today. Hungarian State Opera House - Budapest 6 Horse derby -1887

6 Flavours from the Golden Age Hungarian gastronomy began to grow in esteem for European gourmets during this period. A synthesis of German, Austrian and Slavic flavours makes Hungarian cuisine unique to this day. More than a century has passed, and we have decided to use traditional recipes to revive the flavours from the Golden Age. These recipes have not only been preserved, but improved upon with innovation and modern technique. This is how our flavour masters create these works of art, which now grace the tables of delicacy enthusiasts around the world. Franz Joseph I, king of Hungary

7 Our story - Hungarian Heritage Founder Istvan Szoke has a passion for specialty food that stems from his family history. His ancestors served as garden masters on estates of the Lord Chancellor of Hungary, Count Gyorgy Apponyi ( ) in eastern Hungary. Traditional tastes handcrafted and free of chemicals and additives are still vivid in his memory. He envisioned a collection of Hungarian culinary works of art and to make these products internationally available under an independent brand name. Our goal was to revive and to enhance flavours from the Golden Age. Due to an innovative combination of high-quality ingredients, our experts created unique tastes that establish a new category of flavours. This is Hungarian Heritage. A team of renowned experts and chefs curates the portfolio and only selects producers that meet the uncompromising standards of the brand. Istvan Szoke 8

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10 The craft Our products are produced exclusively in Hungary, and our handpicked ingredients originate from Hungary s unique, pristine countryside Our professional competence covers the entire production process, guaranteeing of Hungarian Heritage s high quality. In addition to our principle of traditionalism, Hungarian Heritage believes being modern also means being innovative. The production process rests on three pillars: Controlled supervision of the cultivation, harvesting and transportation of the basic ingredients. Continuous monitoring of our producers adherence to sanitary and quality regulations. Keeping our technologies and practices up-to-date, and continuously inventing new tastes. Our craftsmen Fruit and vegetable farmers Hungarian farmers grow the basic ingredients on their farms as our producer partners. Flavour masters Innate skill, drive and experience underlie a master s ability to smell, taste and develop exceptional flavours. Our flavour masters curate all our tastes. Professional truffle hunters Truffle gathering has remained the same for centuries. It was not influenced by advancements in modern technology because there is only one reliable method to find truffles: professional truffle hunters scout the forest with trained dogs. The animals, attracted by the irresistible scent of truffles, usually find them at the foot of oak trees, about 20 cm deep in the soil. 11

11 The collection Products with truffle Discovering the depths of a truffle is the step when you become a real gourmet. The incomparable taste forms an individual gastronomic category all of its own. Truffles frame every dish in their own image and aid to bring out aromas that otherwise would be hidden from everything they are paired with. The use of truffles in Hungarian gastronomy reaches back to the 16th century. Its popularity achieved a new peak in the 1990s. Luxury never goes out of fashion. Honey Honey is a real gift of nature. Due to the outstanding features of the Carpathian Basin, Hungary is one of the largest producers of high-quality acacia honey in the world. Foie gras Foie gras products require an unprecedented level of expertise and understanding of the production process, from the rearing of birds based on centuries-old practices to the final touches. Hungarian Caviar This appellation may sound unlikely but the Danube River once abounded with a native sturgeon population including Sterlet, Beluga, Russian sturgeon and Sevruga. The sturgeons, famous for their roe, swam upstream as far as Budapest where they were caught. Their migration from the Black Sea to their spawning grounds was hindered by the construction of hydroelectric power stations on the river in the 1960s and now they are threatened. Strict fishing quotas were introduced for sturgeon in the Black Sea and the price of caviar reached astonishing levels. Sturgeons are farmed today in Hungary. They are raised in crystal-clear water, hence providing the highest quality caviar. The ideal mineral content of this water exceeds the corresponding features of natural waters, with a positive impact on the caviar s quality. Continuous processing ensures the freshest caviar available. 12

Truffles from Hungary Owing to know-how and a significant quantity of truffles available in the country, Hungarian Heritage is ready to provide clients with the highest-quality fresh, frozen or

When exposed to air, the flesh turns red and later it becomes black. Hungarian Honey Truffle Mattirolomyces terfezioides This sweet type of truffle is a real Hungaricum.

Due to its unique sweetness, it is mainly used as an ingredient in desserts like sorbets, ice creams, chocolates and cakes. This truffle is globe-shaped with a size between 1-20 cm.

12 Truffles from Hungary Owing to know-how and a significant quantity of truffles available in the country, Hungarian Heritage is ready to provide clients with the highest-quality fresh, frozen or processed truffles. French Truffle Tuber melanosporum Its peridium (outer layer) is dark brown and black at maturity. The mature flesh is noir/violet, with fine veins that are well marked and divided. When exposed to air, the flesh turns red and later it becomes black. Hungarian Honey Truffle Mattirolomyces terfezioides This sweet type of truffle is a real Hungaricum. Hungary is the only country where it occurs. The fruiting period lasts from August to November. Due to its unique sweetness, it is mainly used as an ingredient in desserts like sorbets, ice creams, chocolates and cakes. This truffle is globe-shaped with a size between 1-20 cm. Its peridium is very thin and ochre collared. 13 Istrian Truffle Tuber magnatum ( white truffle or Istrian truffle ) Growing symbiotically with oak, hazel and beech and fruiting in autumn, Tuber magnatum can reach 12 cm in diameter and 500 g in weight, although it is usually much smaller. The flesh is pale cream or brown with white marbling. This variety of truffle is top ranked on the global market.

Grapeseed Oil with Truffle Truffle Sauce Acacia Honey with Truffle ABOUT THE PRODUCT Grapeseed oil is highly esteemed among fans of healthy lifestyles.

We suggest mixing it with dressings or sauces.

Directions for use It can be used in many ways: with cheese or salads, for marinating or seasoning meat and used alone for pasta or infused with sauces.

13 Grapeseed Oil with Truffle Truffle Sauce Acacia Honey with Truffle ABOUT THE PRODUCT Grapeseed oil is highly esteemed among fans of healthy lifestyles. In this special blend, the cold-pressed grapeseed oil is framed by the incomparable taste of winter truffle. Directions for use Accompanies many dishes. We suggest mixing it with dressings or sauces. About the product We have created this simple yet special truffle sauce by using finely chopped black truffle (Tuber uncinatum), pine nuts and olive oil. This product reinvents fresh truffles. Directions for use It can be used in many ways: with cheese or salads, for marinating or seasoning meat and used alone for pasta or infused with sauces. It also goes well with mayonnaise and cold sauces, or with scrambled eggs as part of a healthy breakfast. ABOUT THE PRODUCT This product is composed of two gifts from nature. We recommend it for goose and duck foie gras and for seasoning hot and cold dressings. DIRECTIONS FOR USE Mix with mayonnaise or sweet and sour sauce. Glaze roasted or grilled meat or fill cakes or sweets. It is also ideal for breakfast meals, such as toast, croissants, brioche or buttery scones. 14

Tokaji Wine Jelly with Truffle Plum Balm with Truffle Beetroot with Truffle ABOUT THE PRODUCT Flavoured with black truffle, this is a match made in heaven.

DIRECTIONS FOR USE The sweetness and fruitiness of this jelly will go exceptionally well with foie gras, and the subtleness of the truffle will be the icing on the cake.

We have combined it with dark balsamic vinegar, Cognac and of course truffles. The result is a unique example of sweet and sour tastes. DIRECTIONS FOR USE Accompanies many dishes.

14 Tokaji Wine Jelly with Truffle Plum Balm with Truffle Beetroot with Truffle ABOUT THE PRODUCT Flavoured with black truffle, this is a match made in heaven. Tokaji is a sought after and famous sweet wine. DIRECTIONS FOR USE The sweetness and fruitiness of this jelly will go exceptionally well with foie gras, and the subtleness of the truffle will be the icing on the cake. About the product This traditional Hungarian plum preserve is cooked for a very long time in a cauldron. The caramelized sweet plums and sugar give it a typically bittersweet, sour taste. We have combined it with dark balsamic vinegar, Cognac and of course truffles. The result is a unique example of sweet and sour tastes. DIRECTIONS FOR USE Accompanies many dishes. Try it with cheeses, for instance, or mix it with dressings or sauces. It perfectly suits any type of venison dish. About the product This combination may sound unusual at first but the light, earthy, sweet taste of beetroot and the unique flavour of truffle establish a perfect harmony. The result cannot be associated with any common taste categories. DIRECTIONS FOR USE Beetroot with truffle goes well with liver patés, roasted meats and soft, creamy, surface-ripened cheeses like camembert or brie. In addition its deep red colour can make any dish more stylish. Store in a dry, cool place and eat within 3 weeks of opening. Not to be boiled or cooked. 15

Truffle Cream Caviar About the product Unique type of truffle cream, made with champignon mushroom.

Directions for use This cream pairs well with omelettes or pasta. We also recommend it for spreading on toast or as dip for cheese. Not to be boiled or cooked. Store in a cool, dry place.

Siberian Caviar (Acipenser baerii) Extremely creamy-tasting, giving a velvety melting feeling, characterized by medium-size (2.8-3.0 mm) grains and a shiny roe surface.

15 Truffle Cream Caviar About the product Unique type of truffle cream, made with champignon mushroom. The jar hides more than a simple mushroom cream: the perfectly portioned intensity of the precious truffle makes this velvety cream a memorable experience to anyone who tastes it. Directions for use This cream pairs well with omelettes or pasta. We also recommend it for spreading on toast or as dip for cheese. Not to be boiled or cooked. Store in a cool, dry place. Recommended to consume shortly after opening. About the products Luxury products made from the roe of Siberian and Russian Sturgeons. Siberian Caviar (Acipenser baerii) Extremely creamy-tasting, giving a velvety melting feeling, characterized by medium-size ( mm) grains and a shiny roe surface. Russian Caviar (Acipenser gueldenstaedtii) Its caviar has a long-lasting flavour with a slight hazelnut aftertaste, and a roe size up to 3 mm in diameter, which is above average. Directions for use Before consumption, keep the caviar at room temperature at least for minutes. However, only open the can in the last moment in order to expose the caviar to the air for the shortest period of time. The caviar should be served in a caviar dish, the lower part of which is kept cold with ice. It is recommended to have it without accompaniments; however, you may eat it with toast, boiled eggs, lemon and onion and also some sour cream the key point is not to spoil the taste of the caviar. Caviar does not endure heat-treatment; therefore, it may be added to dishes only in the last moment, just before serving. 16

Our upcoming products, available soon For the latest portfolio, please follow our website: www.hungarianheritage.

honey truffle as it has an exceptionally sweet flavour besides the typical truffle characteristics.

Not as popular as other truffles, its unique taste and aroma could make it world famous. Creamy ganache with 10 percent truffle.

16 Our upcoming products, available soon For the latest portfolio, please follow our website: Terfezia Truffle Chocolate Delight Foie gras d oie Natural goose liver About the product The desert truffle (Terfezia terfezioides) is also called honey truffle as it has an exceptionally sweet flavour besides the typical truffle characteristics. The desert truffle goes especially well with desserts freshly consumed in late summer and early fall. Not as popular as other truffles, its unique taste and aroma could make it world famous. Creamy ganache with 10 percent truffle. About the product Produced from freshly seasoned goose liver, with Tokaji Aszú wine. Packed in heat-resistant plastic, pasteurized, semicanned product. Slices easily as it keeps its texture. The goose liver s distinct aroma and taste are accompanied by the Hungarian wine s sweet flavour. Soft consistency and light brown colour. 17

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AN EXCLUSIVE COLLECTION OF GOURMET PRODUCTS HUNGARIAN FOOD PRODUCTS HANDMADE GMO FREE NO PRESERVATIVES

AN EXCLUSIVE COLLECTION OF GOURMET PRODUCTS HUNGARIAN FOOD PRODUCTS HANDMADE GMO FREE NO PRESERVATIVES 1 DISCOVER FLAVOURS from the GOLDEN AGE Introduction Hungary s excellent geographical features and