Zsankó Farm

The estate in Zalaszentlászló – once the home of Norbert’s wife’s parents – is now the centre of this artisan business. For Norbert, it was never a question that he wanted to continue what his grandparents started: producing high-quality, additive-free, authentic food. The house, built by his father-in-law’s own hands, now hosts a modern small-scale production facility.
As a child, Norbert often took part in traditional pig slaughters, and although he didn’t realise it then, these experiences would later form the foundation of the family farm, which operates under the ethos of “Grandma’s Flavours.”

The farm currently raises 60–70 pigs of three different breeds: native Mangalica, American Duroc, and crossbreeds, allowing them to cater to all customer preferences – whether for fattier or leaner products. The pigs are free-range, and the majority of their feed is grown on the farm’s own land, ensuring complete control over what the animals eat – and ultimately, what ends up on the customers’ plates.
The range includes smoked ham, sausage, pork crackling, and homemade lard, but Norbert also makes seasonal products like blood sausage, grill sausages, pork neck, liver pâté, and aspic – all prepared traditionally, in the Zala region style, without artificial additives or colourings. 
Norbert takes great pride in the fact that the recipes for the products haven’t changed for generations: just salt, pepper, garlic, and paprika – nothing else. Smoking is done with beechwood and occasionally fruitwood, using cold smoking methods passed down from the elders.

“Grandma’s Flavours” is not just a brand name – it’s a way of life and a philosophy that advocates a return to authentic tastes. Norbert’s goal is to offer his customers the same quality he would gladly give to his own family. That’s why purchases are made directly at the farm, right next to the processing facility, where customers can personally discover the products and their stories.
For Norbert, the greatest reward is “when an elderly grandmother, with tears in her eyes, says: ‘This tastes just like it used to.’ I couldn’t wish for more.”

Curious about how a small rural production facility operates? Would you like to see the farm and learn more about how Zsankó products are made? The good news is that Norbert is happy to give you a tour, show you the pigs, and even let you peek into the smoking room. As an added bonus, you can request a rural guest table experience, where you can taste the delicious Grandma’s Flavours in the courtyard of the Zalaszentlászló house. All you need to do is arrange it in advance by phone.

Smoked Ham

Zsankó Norbert’s smoked ham is in no rush – and perhaps that’s what gives it its unique character. The high-quality pork rests in a brine of just salt, garlic, and pepper for 4-6 weeks. This is followed by slow cold smoking, using only beechwood. This process imparts a deep yet elegant smoky flavour that lingers in every bite. The meat is not spongy or watery – it’s firm, easy to slice, and naturally salty. Completely free from additives and flavour enhancers, staying true to tradition.

Homemade Zala Sausage 

This sausage isn’t just “homemade” – it’s truly like the ones our grandmothers used to make. The recipe has remained unchanged for generations: fresh, high-quality meat, the right amount of fat, seasoned with salt, pepper, garlic, and premium paprika. Nothing else.
The seasoned meat is stuffed into natural casings and then slowly smoked over cold beechwood smoke for days. This gives the sausage its deep red colour, rich yet not overly salty flavour, and slightly firm texture. Whether for breakfast, dinner, a cold platter, or as an accompaniment to a glass of wine, this sausage never goes unnoticed.

Zsankó “Grandma’s Flavours” Family Farm Sales Location:
●    8788 Zalaszentlászló, Rákóczi Ferenc Street 13.