economy. It joined NATO in 1999 and the EU five years later. In 2011, Hungary assumed the six month rotating presidency of the EU for the first time (Central Intelligence Agency, 2012, ISSN 15538133). 2.3.2 Geography Location: Central Europe, northwest of Romania Area: total: 93 028 km2 land: 89 608 km2 and water: 3 420 km2 Coastline: 0 km Climate: temperate; cold, cloudy, humid winters; warm summers Terrain: mostly flat to rolling plains; hills and low mountains on the Slovakian border Natural resources: bauxite, coal, natural gas, fertile soils, arable land Land use: arable land: 49.58%, permanent crops: 2.06%, other: 48.36% (2005) Environment current issues: the upgrading of Hungary's standards in waste management, energy efficiency, and air, soil, and water pollution to meet EU requirements will require large investments (Central Intelligence Agency, 2012, ISSN 15538133). 2.3.3 People and Society Ethnic groups: Hungarian 92.3%, Roma 1.9%, other or unknown 5
and moderate drying loss (13%), together Slovakia and Czech Republic with a low pH, ensure a safe final product. Fermented sausages in this region are similar Sønderjysk spegepølse, produced in South to German-type sausages, fermented to a Jutland, is made from pork and beef meat, mild acidity and having a typical rounded and starter cultures are generally used. flavor profile. Slovakian sausages are lightly smoked, while traditional Czech fermented Sweden sausages are heavily smoked and produced with relatively fatty meat batters. A special- Swedish Medwurst is made from pork meat ity is Lovecky salami, which has a character- and contains boiled potatoes, in addition to istic rectangular shape due to its particular spices and seasonings. High fermentation pressing. temperatures (30–35°C) and smoke are
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