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Natural Cured and Smoked Bacon

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We continue to make it with the same recipe from great-grandfather Ramón. Our cured and smoked natural bacon has the same traditional flavour as well as a smoked aroma of oak and beech.

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Elaboration

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.

How we make this product

Ingredients for the natural bacon cured and smoked:

  • Bacon without bone of pork.
  • Salt.
  • Spices.
  • Natural oak smoked and there is.

Additional information

WeightN/A
Allergens

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Formato

100gr, Piece of 700gr, Taco 250gr

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