🥓 What is Strongly Chimney-Smoked Bacon?

This is a real delicacy for lovers of intense smoked flavors. This bacon is made through a long process of dry curing, and then smoked in a traditional chimney, which gives it a characteristic dark color, intense aroma, and unique texture. Roasted skin and a soft, juicy layer of fat make the bacon perfect both cold and warm.

🥗 How many calories does Strongly Chimney-Smoked Bacon have?

In 100 g of the product, there are:

• Calories: approx. 460 kcal
• Protein: 14 g
• Fats: 45 g
• Carbohydrates: 1 g

🧂 Product composition:

• Pork meat (bacon without ribs)
• Salt, marjoram, bay leaf, garlic
• Allspice, natural pepper, coriander, herbal pepper
• Sugar, preservative – sodium nitrite (curing salt)

⚠️ May contain trace amounts of mustard.

🌿 Health benefits of bacon:

• Source of healthy fats and protein – provides energy and long-lasting satiety
• Rich in natural spices that aid digestion – garlic, marjoram, and coriander help the body absorb fats
• Natural smoking gives it an intense flavor without the need for flavor enhancers
• The long curing and smoking process makes the bacon more distinctive and durable

🔎 Culinary curiosity:

In the past, smoking in a chimney was one of the most popular ways to preserve meat, and smoked products from hardwood smoke, such as oak or beech, were considered the best. In Old Polish cuisine, strongly smoked bacon was the foundation of many dishes – from the famous bigos to aromatic soups and appetizers.

❓ Most frequently asked client questions:

1. Does chimney-smoked bacon contain preservatives?
Yes, it contains curing salt (sodium nitrite), which ensures its durability and microbiological safety.

2. How long can bacon be stored?
Once opened, it is best consumed within 5-7 days, kept in the refrigerator. In the freezer, it can be stored 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 crispy addition to casseroles and pasta.

4. How to fry bacon to make it crispy?
It is best fried in a dry pan over medium heat until the fat is rendered, and the bacon becomes golden and crispy. It can also be baked in an oven at 180°C for 12-15 minutes.

🍳 Recipe for Crispy Chimney-Smoked Bacon in Honey and Mustard

Preparation time: 10 min
Cooking time: 15 min
Difficulty level: Easy

🛒 Ingredients:

• 200 g Strongly Chimney-Smoked Bacon
• 2 tablespoons of honey
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• Freshly ground black pepper

👨‍🍳 Preparation:

1. Slice the bacon into thin slices and place on a baking sheet lined with parchment paper.
2. In a small bowl, mix honey, mustard, and olive oil.
3. Brush the bacon with the marinade and sprinkle with freshly ground pepper.
4. Bake in the oven at 180°C for 12-15 minutes until it becomes golden and crispy.
5. Remove from the oven and let stand for a few minutes to become even more crispy.

🔹 Tip: Such bacon is perfect as an addition to salads, burgers, and sandwiches!

🛍️ Summary:

Strongly Chimney-Smoked Bacon is a product for true gourmets who appreciate authentic smoked meat flavor. Thanks to traditional chimney smoking, long curing, and carefully selected spices, the bacon delights with its intense aroma and distinctive taste.

It is an ideal choice for both classic Polish cuisine dishes and modern recipes.

Order now and taste the real, traditional smoked bacon! 🥓🔥