Salted Bacon: The Touch of Flavor and Juiciness for Your Dishes
Salted bacon is a staple ingredient in traditional cooking. It is obtained from the abdominal part of the pig. This piece is cured in brine. Therefore, its flavor is intense and deep.
It is the perfect blend of fat, lean meat, and skin. During cooking, the fat melts slowly. This enriches the stew with juiciness and aroma. It is a very versatile product. It can be used as a seasoning or as a main dish.
✨ Quality Guarantee: The Key to Stews
- Unique Unctuousness: The infiltrated fat melts slowly. This provides a very juicy texture to the stew or potage.
- Base Flavor: It acts as a natural flavor enhancer. It is the ideal counterpoint for legumes, vegetables, and other meats.
- Artisanal Production: Our brining process is traditional. No unnecessary additives or preservatives are used.
- Double Use: Ideal for slow cooking. It is also a delicacy when fried until crispy.
🧑🍳 Cooking Tips: For Stewing or Frying
Salted bacon must always be cooked. It is never consumed raw.
- Desalting (Mandatory): Place the bacon in cold water. Soak it for 12 to 24 hours. The time depends on the thickness of the piece.
- Stews and Boils: Add the desalted bacon to the pot. Cook it slowly along with the other meats and legumes. This usually takes about 50 minutes.
- Crispy Strips (Fried): Cut it into strips or cubes. Fry them in a pan without oil (the bacon releases its own fat). Cook until golden and crispy. They are perfect for crumbs, eggs, or toasts.
Tip: To remove some surface salt, it can be "blanched". This involves boiling it in water for a few minutes before adding it to the stew.
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