Pork, wet towel, tricks – this is how Hungarians grill!

Grilling is great – but not always easy

  Most respondents – nearly half – grill a few times during the season, as revealed by the PICK Fresh Meat survey. Thirteen percent do it more frequently (monthly or biweekly), while 3% grill outdoors every week. Many don’t limit grilling to summer: one-third grill whenever the weather is good, regardless of season, and one-quarter grill from spring to autumn. The most dedicated 8% won’t even give it up in winter. It’s mostly a weekend activity or part of family and friend gatherings, but 27% spontaneously fire up the grill whenever they feel like it.

However, grilling doesn’t always go smoothly – literally. Several factors must align for success: good company, pleasant weather, some expertise, quality ingredients, and a pinch of luck. The greatest enemy? Rain, clearly – 54% of grillers say this is the biggest disaster. This is followed by poor-quality, chewy, sinewy, or spoiled meat (39%), or concerns that the meat may be undercooked, burnt, unappetizing, or run out too soon. Unsurprisingly, the heat waves experienced this summer were also frequently mentioned (23%), as in such weather people often prefer the pool or air-conditioned rooms to standing over a grill. Other issues include difficulties lighting the fire, bad moods, or even the dog stealing the food.

Hungarian hacks to beat the heat

Summer heat doesn’t always favor outdoor cooking. But Hungarians know how to handle it: 45% cool down with ice cubes or refreshing drinks, one-third use a wet towel around the neck. Grilling with a fan nearby (16%) or even from the pool (14%) are also among the tips. Shade from a walnut tree or grilling in the evening hours are clever solutions too. Running in and out from air-conditioned rooms or having the wife fan them came up as humorous answers – all proving that Hungarian creativity knows no bounds when it comes to grilling.

What’s on the grill? Pork neck reigns supreme

Meat is undoubtedly the star of any grill party – particularly poultry (83%) and pork (74%), with fish (18%) and beef (16%) making rarer appearances. Men grill pork more frequently (77%) compared to the overall population. Game meats and seafood still remain a rarity.

Among pork cuts, pork neck is the most popular (80%), followed by ground meat products (42%), pork loin (37%), and ribs (30%). Interestingly, although young people also favor pork neck, they prefer ground meat and loin more than older generations. Variety is key for everyone: grillers strive to choose options to satisfy all guests – whether it’s ribs, burger patties, ćevapi, or pulled pork.

Meat origin matters

The findings show that Hungarian grillers are increasingly conscious: 76% believe not all meat is the same. Three-quarters consider animal welfare important, nearly 70% pay attention to responsible antibiotic use, and 56% value meat from GMO-free production. One in three (35%) is willing to pay more for higher-quality meat – highlighting that awareness is growing in the fresh meat category too. Four in ten see fresh meat as a trust-based product, where origin truly matters.

“It’s a joy to see that more and more Hungarian consumers care about what’s on their plate and actively seek premium-quality, branded, pre-packaged, and prepared fresh meat. They can trust that products with the PICK Fresh Meat logo come from reliable Hungarian farms and meet the expectations of conscious buyers: they come from animals raised on farms with high animal welfare standards, fed antibiotic-free fattening feed, and produced using GMO-free methods.”

– said Júlia Szokolai, Strategic and Marketing Director of Bonafarm’s meat division, on behalf of MCS Vágóhíd Zrt., producer of PICK premium Fresh Meat products.

The secret is in the marinade

Looking at the entire population, most grillers marinate the meat themselves (72%). The main reason for choosing homemade marinades is that it better suits their personal taste. The most popular flavor profiles are oily-herb and mustard-based (63–64%), followed by traditional Hungarian paprika-onion marinades (53%), while exotic flavors like curry or sweet-and-sour are less preferred (20%). Three-quarters of grillers use at least two kinds of marinade, and many enjoy experimenting – making grilling not just about cooking, but a creative experience too.

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