Marinated Bacon

It is marinated in a traditional way and the process of dry and maturation takes place in cold temperature. It is a slow process wich gives to the pieces a soft taste and smell. It is characterized by its lightly smoke process and it is cured for 4 weeks in natural driers.We package it in vacuum in two halves with an aproximately weight of 2kg.


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Description

It is marinated in a traditional way and the process of dry and maturation takes place in cold temperature. It is a slow process wich gives to the pieces a soft taste and smell. It is characterized by its lightly smoke process and it is cured for 4 weeks in natural driers.We package it in vacuum in two halves with an aproximately weight of 2kg.

Elaboration

From the fresh bacon of the pig an ideal product is obtained, after the processes of salting and curing. The pork belly is salted for two days and goes through the drying and cold ripening process. It is a slow process that gives the piece a mild flavor and odor.

Nutritional info

Ingredients: Pork bacon, paprika, garlic, oregan and salt.

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