Smoked bacon

It is obtained from the fresh bacon, first of all we salt it for two days and then goes on to the dry and maturation process 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 1.8kg.2kg


BUY

Description

It is obtained from the fresh bacon, first of all we salt it for two days and then goes on to the dry and maturation process 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 1.8kg.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 and salt.

Reviews

There are no reviews yet.

Be the first to review “Smoked bacon”

Your email address will not be published. Required fields are marked *

3 × 5 =

TOP