Natural Cured Bacon

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If you are a bacon lover, you will love ours. We make cured natural bacon with the recipe from great-grandfather Ramón, slowly with no hurry. It looks like a cured ham, due to the nice colour it has!



We make our cured 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. There they will stand at low humidity and temperature until reaching the perfect curing point.
  • 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 traditional natural cured bacon without smoking:

  • Pork boneless pork.
  • Salt.
  • Species.

Additional information


100gr, Piece of 700gr, Taco 250gr


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