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: making 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 participated in traditional pig slaughtering, and although he didn’t know it at the time, these experiences would later form the foundation for the “Grandma’s Flavours” family farm.

The farm currently houses 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 most 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, sausages, pork scratchings, homemade lard, and seasonally, Norbert also makes blood sausage, grilled sausages, pork neck, liver pâté, and aspic – all traditionally made in the Zala region, without artificial additives or colourings. 
Norbert takes great pride in the fact that the recipes for their 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” isn’t 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 proudly give to his own family. That’s why purchases can be made directly at the farm, right next to the processing facility, where you 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 than that.”

Curious about how a small rural production facility operates? Want 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 extra, you can also 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 gives the ham its deep yet elegant smoky flavour, present in every bite. The meat is neither spongy nor 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 made the way our grandmothers used to. The recipe has remained unchanged for generations: fresh, high-quality meat, the right amount of fat, seasoned with salt, pepper, garlic, and quality paprika. Nothing else.
The seasoned meat is stuffed into natural casings and then slowly smoked with cold beechwood smoke over several 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 a companion to a glass of wine, this sausage never goes unnoticed.

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