The Hungarian Grey cattle was the most sought-after supply of beef in the 17th century, but by the 1970s they almost extinct. Nowadays it is regaining its old reputation thanks to a handful of dedicated breeders in the Hungarian National Parks a herd of several thousand cattle are directorate. The Szomor family have managed new farming methods, regarded to the weeding with the grass-seed mixture they have experimented and produced the undisturbed environment for the animals. During the winter the Hungarian Grey only eats forage grown on the organic farm thus the beef is devoid of chemicals. The meat has less water in its marbled fibrous than the venison or a wild boar, it guarantees a gastronomical experience.

The secret of their uniqueness is that in their handicraft products (cured salami and sausages) from the first piece of grass eaten by the animals to all the spices added, everything comes from a clean, healthy environment.
With the ENAR code indicated on the package consumers can make sure that the product they bought is indeed from Hungarian Grey cattle.