Mangalica Pork Bacon
The loin of pork is dry cured in a mixture of Nat(UR)Salz and herbs for a period of three weeks. Once ready, it is then smoked over beech wood, and finally air cured. The meat takes up to 4 months to age to perfection. The proportion of unsaturated fats is significantly higher than the proportion of saturated fats in this cut. As we all know, unsaturated fats are better.
approx.: 230 g
Preis/kg: € 59,60
Shelf live: approx.: 90 days
Because of the hand-crafted nature of our work, no one piece will be exactly the same as another. As a result, the final weight deviates from piece to piece, and you should never receive less than what you have paid for. This is why we only charge you 88% of the RRP per kilo, as the curing process affects the end weight. If you receive less than 88% of your ordered weight, please let us know before opening the product. A 1000g item will be charged as if it were 880g, and the weight will be anywhere between 880-1000 g.