The Red Spice: Paprika, the Most Hungarian Ingredient
By Petra Tanos
OLGA RENDEK AND HER family have for four generations preserved the traditional farming life on a 20-hectare farm in Kiskunság, roughly 80 kilometers southeast of Budapest on the Puszta, or Great Hungarian Plain. Rendek, a short but sturdy, matter-of-fact woman in her forties, raises heritage breeds, including Mangalitsa pigs and Racka sh…