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
- Packed per kilo
- fresh vacuum delivered
- Sliced a little thicker
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