🥓 What is Strongly Smoked Bacon from the Chimney?
This is a real delicacy for lovers of intense, smoky flavors. This bacon is made through a long dry curing process and then smoked in a traditional chimney, giving it a distinctive dark color, intense aroma, and unique texture. Roasted skin and soft, juicy fat layer make the bacon perfect both cold and warm.
🥗 How many calories does Strongly Smoked Bacon from the Chimney have?
In 100 g of the product, there are:
- Calories: approx. 460 kcal
- Protein: 14 g
- Fats: 45 g
- Carbohydrates: 1 g
🧂 Product Ingredients:
- Pork meat (bacon without ribs)
- Salt, marjoram, bay leaf, garlic
- Allspice, natural pepper, coriander, herbal pepper
- Sugar, preservative – sodium nitrite (curing salt)
⚠️ May contain traces of mustard.
🌿 Health properties of bacon:
- Source of healthy fats and protein – adds energy and provides long-lasting satiety
- Rich in natural spices supporting digestion – garlic, marjoram, and coriander help the body absorb fats
- Natural smoking gives it an intense flavor without the need for flavor enhancers
- Long curing and smoking process makes the bacon more expressive and durable
🔎 Culinary Trivia:
In the past, smoking in the chimney was one of the most popular ways of preserving meat, and smoked meats from deciduous tree smoke, such as oak or beech, were considered the best. In Old Polish cuisine, strongly smoked bacon was the base of many dishes – from the famous bigos to aromatic soups and appetizers.
❓ Frequently Asked Customer Questions:
1. Does chimney-smoked bacon contain preservatives?
Yes, it contains curing salt (sodium nitrite), ensuring its durability and microbiological safety.
2. How long can bacon be stored?
Once opened, it is best consumed within 5-7 days, stored in the refrigerator. It can be stored in the freezer for up to 3 months.
3. What dishes is strongly smoked bacon best suited for?
It works great in scrambled eggs, bigos, Breton beans, sour rye soup, pea soup, baked potatoes, burgers, and as a crunchy addition to casseroles and pasta dishes.
4. How to fry bacon to make it crispy?
It is best to fry it on a dry pan, on medium heat, until the fat renders, and the bacon becomes golden and crispy. It can also be baked in the oven at 180°C for 12-15 minutes.
🍳 Recipe for Crispy Smoked Bacon from the Chimney with Honey and Mustard
Preparation time: 10 min
Cooking time: 15 min
Difficulty level: Easy
🛒 Ingredients:
- 200 g Strongly Smoked Bacon from the Chimney
- 2 tablespoons of honey
- 1 teaspoon of Dijon mustard
- 1 tablespoon olive oil
- Freshly ground black pepper
👨🍳 Preparation:
- Cut the bacon into thin slices and place on a baking sheet lined with parchment paper.
- In a bowl, mix honey, mustard, and olive oil.
- Brush the bacon with the marinade and sprinkle with freshly ground pepper.
- Bake in the oven at 180°C for 12-15 minutes until golden and crispy.
- Remove from the oven and set aside for a few minutes to become even crispier.
🔹 Tip: This bacon is perfect as an addition to salads, burgers, and sandwiches!
🛍️ Summary:
Strongly Smoked Bacon from the Chimney is a product for true gourmets who appreciate the authentic taste of smoked meats. Thanks to traditional chimney smoking, long curing, and carefully selected spices, the bacon delights with an intense aroma and distinctive taste.
It's the ideal choice for both classic Polish dishes and modern recipes.
Order now and taste the real, traditional smoked bacon! 🥓🔥
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