Szalonna: (Hungarian smoked bacon cooked over a fire)

Szalonna
Kolbasz
Skewer
Rye Bread
tomato
green & red & yellow peper
onion
radish
cucumber
fire wood and outdoor fireplace

Szalonna is 1-inch thick back bacon made of smoked pork fat with rind. 
Szalonna is similar to Salt-Pork available in most grocery stores, 
but Salt-Pork does not have quite the right flavor. 
"Liscio's Meat Land" at 541 Broadbridge Road, Bridgeport CT sells good Szalonna. 

Consider inviting friends & neighbors over for a Hungarian-style Szalonna picnic. 

Dice the vegetables beforehand, mix together and drain the liquid. 
Toast slices of Rye Bread on a grill. (Hot dogs and hamburgers are optional.)
Spread a layer of diced vegetables on top of each slice of bread and salt to taste. 

Cut a piece of Szalonna about 1-inch x 3-inch x 4-inch. 
Slice the Szalonna in several places to let the grease drip out. 
Spear the Szalonna at the end of a hand-held skewer made of wood or metal. 
Add a piece of Hungarian Kolbasz (or Polish Kielbasa) to the skewer. 
Roast the Szalonna over a fire and drip the hot grease over the vegetable bread. 
Serve the greasy vegetable bread before it gets cold. It's really good with beer! 
Continue cooking the Szalonna and making greasy bread until the grease stops dripping. 
When done cooking, the Szalonna and Kolbasz can be eaten with greasy or plain bread. 
Enjoy!