Traditional Galician Bacon: The Essence of Galician Broth
Our Salted Bacon is a historical piece of the Galician pantry. It is obtained from the fatty tissue of the pig, with or without skin. Its main use is to add substance and flavor to spoon dishes.
It is cured only with salt. This guarantees a pure and authentic flavor. It is a fundamental ingredient for Galician Broth. It differs from lard by being a purer piece. It differs from pancetta by containing fewer meat streaks. It is the key for vegetables (grelos, cabbage) to cook better and become more tender.
✨ Quality Guarantee: Pure Flavor and Unctuousness
- Maximum Unctuousness: Its high fat content melts during cooking. This provides an unmatched creaminess to the broth and stew.
- Flavor Enhancer: Acts as a base for stews and sautéed dishes. The fat released replaces oil in many preparations.
- Traditional Nutrition: A food rich in energy and vitamins such as B3. It is a food that provides a lot of strength.
- Galician Versatility: It is essential in legume stews and casseroles. It is also delicious when fried until crispy (torrezno).
🧑🍳 Cooking Tips: Integration in Stews
Salted bacon requires simple treatment before consumption.
- Desalting: Place the piece of bacon in cold water. It should be desalted for about 12 to 24 hours. The time depends on the thickness.
- Broth Preparation: Add a piece of desalted bacon to the cooking water. Introduce it at the same time as the vegetables and legumes. The bacon will slowly release its fat.
- For Frying: Cut it into strips or cubes. Fry them slowly in a pan until golden and crispy. They are perfect to accompany eggs or potatoes.
Tip: If you want a more intense flavor, you can fry bacon cubes first. Then use that fat to sauté the vegetables in the stew.
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