Rakvere American style cold smoked bacon 3x150g
Rakvere’s American-style bacon also brings pleasantly crispy slices of bacon to the tables of Estonians. Raw smoked bacon is made from a boneless piece of pork belly that has been first dried and then smoked with cold smoke. Pleasantly crispy, ultra-thin slices of striped meat are well suited for the morning bull’s eye, but also for exciting recipes.
| EAN | |
|---|---|
| 450g | 4740003011738 |
Ingredients
pork 91%, water, salt, stabilizer E451, meat protein, antioxidant E301, preservative E250, smoking preparation.
Preparation
Cook the bacon until nicely crispy – just like the Americans do. Lay the bacon slices in a single layer in a cold pan, do not add oil. Turn the stove to a lower medium heat and cook, turning the bacon slices occasionally, until the bacon is golden brown, 10 to 15 minutes. In this way, as much fat as possible will cook out of the bacon without the bacon itself burning. When baking in the oven, lay the bacon slices in a single layer on the baking pan and bake in a preheated oven at 200 °C for 15–20 minutes. Good advice: If too much fat is generated when cooking in a pan or in the oven, simply pour less in the meantime. After baking, drain the bacon between kitchen paper. If crispiness isn’t a priority for you, you can also cook bacon in the microwave. Lay the bacon slices in a single layer between kitchen papers and bake for 3-4 minutes.
Heat treat to a minimum internal temperature of +72 °C before use
Preservation
+2…+5 °C
Once opened, we recommend consumption within 48 hours.
Produced in Poland
| Average nutritional values per 100 g of product | |
|---|---|
| Energy | 1146 kJ / 277 kcal |
| Fats | 25 g |
| Included saturated fatty acids | 11 g |
| Carbohydrates | 0 g |
| Included sugar | 0 g |
| Proteins | 13 g |
| Salt | 2,5 g |
