Natural Cured and Smoked Bacon

We make our cured and smoked natural bacon following the original recipe of great-great-grandfather Ramón:

• We used belly meat cut at 20 x 40 cm. We remove the bones from the piece, we will salt the pieces dry, by friction, adding salt and spices.
• We will leave it to stand for one week in the fridge at 4ºC. This time is necessary for the piece to be well nitrified and carry out a slow curing, we want to achieve that great colour that our bacon has.
• After the week, we take the pieces of bacon, we remove the non-absorbed salt, we hand them from a 4-point hook and leave it in the drying room for almost one month.
• Finally, we make a natural smoking with oak and beech wood shavings for more than 6 hours at room temperature. That is how we manage to give it the smoke aroma, what makes it special.
• At the end of the entire process we have a loss of almost 40%, as that is the result of doing things the traditional way, without hurry and with much care.

Tip** A piece of bacon of 20×40 weighs 4 kilos fresh, if you find bacon pieces that weigh more than 4 kilos ready to eat, you are undoubtedly going to pay water at the price of meat.

Try it and discover the flavour of natural bacon, really, it is something else.