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
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
Nutritional info
Ingredients: Pork bacon and salt.
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Chorizo criollo with white wine for cooking in microwave
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