Dry-Cured Back Bacon
Default unit: pcs · Less common product
Description
Dry-cured back bacon is a thinly sliced pork belly that undergoes long‑term salting and drying, giving it a strong aroma and a firm, dry texture. It works well for frying, roasting, or as a component of breakfast platters.
Nutrition
(per 100g)
Vitamins & minerals
Vitamins B1, B2, B3, B6, B12; minerals – iron, phosphorus, zinc.
How to choose
Look for a uniform color without excessive dryness, no cracks, and no off‑smell; the texture should be compact and the flavor pronounced.
How to store
Store in the refrigerator at +2‑+4 °C in an airtight package for up to 2 weeks. After opening, wrap in parchment and then plastic; use within 5‑7 days or freeze for up to 1 month.
Recipes with Dry-Cured Back Bacon
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