Cseri Miklós - Sári Zsolt (szerk.): Szerencsemalac, A mangalica. Skanzen füzetek 2. (Szentendre, Szabadtéri Néprajzi Múzeum, 2009)

often covered with breadcrumbs before deep-frying. In the first third of the 19th century veal was preferred and from the beginning of the 20th century urban kitchens started.to use pork for this dish. In the first third ôf the 20th century it was already on the menu of peasant weddings. By the end of the fifties pork cutlet fried in breadcrumbs became the "staple food" on the Sunday table of many Hungarian families. Pork played a special role in food: roasted piglet on New Years Eve and pork on New Year's Day are symbols of wealth and prosperity during the year Some catholic villages had the Christmas custom to eat the " angel sausage " after the midnight mess, which was the first sausage made on the day of pig-slaughter and kept for this day.