The bacon is cut from the belly of the pig. The most beautiful variant (in our opinion) is the bacon, which does contain crunch* or cartilage and from which the rind has not been removed. The degree of conformation determines the quality of the bacon. Bacon can also be braised or braised. Then calculate a preparation time of at least 35 to 40 minutes.
with rind Per kilo
From Twente soil and fresh slaughter, sent fresh, you can freeze it yourself.
9 in stock