Lídrind Porta

Lídia grew up immersed in the world of farming: her father raised cattle and worked in meat processing, so slaughtering, feeding, and everything related to animal husbandry was part of the family’s life. Lídia spent a lot of time with her father, often helping out, learning not just by watching but by doing – understanding what it means to responsibly care for animals, process meat, and prepare quality food.
She did take a brief detour: she studied accounting and started working in the field. While the world of numbers was satisfying for a time, alongside her accounting work, she began raising her own cattle – initially for self-sufficiency, but later for customers as well. What started as a hobby turned into a way of life once again, now fully under her own control but enriched by all the knowledge passed down from her father.

At Lídia’s farm, the animals live freely, grazing along the banks of the Zala River. The quality of life of the animals directly impacts the quality of the finished products. The family also grows their own animal feed on their land, ensuring they can guarantee and monitor the nutritional content of their products. 
The goal: to raise healthy, well-cared-for animals whose meat becomes a worthy foundation for processed products. All butchering, cutting, curing, and smoking is done by hand at the small-scale facility in Csáford. 

The signature products of Lídrind Porta are smoked beef ham, sausage, and salami, but Lídia and her family have also started producing pork products, and you can even get fresh eggs from them. 
The latest speciality is basturma. This delicacy is air-dried beef coated in a spiced crust, perfect with a slice of sourdough bread and homemade cheese. 
Lídia not only raises her animals in a natural way but also avoids additives during meat processing. Preservation is done simply with salt, consciously avoiding nitrites, colourings, and quick cures. 
The smoking process is carried out using acacia and beech wood, and preservation relies solely on salt. 
The hams are cured over a long period to develop the flavour and texture naturally, achieving what industrial processes attempt to replicate through shortcuts. 
Seasoning is done with natural ingredients, often grown on-site – for example, the paprika used in the spicy salami or the juniper berries come directly from the farm.

At Lídrind Porta, you can not only purchase their products but also taste them on-site. As part of their rustic dining experience, they offer beautifully presented cold platters, hot dishes, and homemade desserts – such as the traditional Zala-style hájas kráfli, made with their own lard. The vineyard hospitality focuses on shared experiences and a love of food. A visit to the farm is not just about satisfying your appetite but also about gaining insight into farming, processing, and the world of artisanal meats. All you need to do is book an appointment in advance by phone.

Smoked beef ham and sausage
The beef sausage and smoked ham from Lídrind Porta are made for those who appreciate traditional flavours and pure ingredients. The sausage is made from the meat of their own free-range cattle, with classic seasoning: paprika, garlic, pepper, and salt – all without artificial additives. The sausages are hand-stuffed into natural casings by Lídia and her family and then smoked using beech and acacia wood.
The smoked beef ham is prepared over a long period using cold smoking and preserved exclusively with natural salt. Cuts such as the leg, shoulder, and neck are cured separately to achieve the best possible flavour and texture. The slow curing and gentle smoking give Lídrind Porta its unique character. No preservatives, colourings, or quick cures are used.

Lídrind Porta sales locations:
●    8795 Zalaszentgrót, W3G9+37