Smoked Bacon Tips

SMOKED BACON TRIM
The art of preparing the perfect bacon

Smoked Bacon Trimming refers to the careful process of cutting and preparing bacon for final consumption. It is the result of artisanal work that transforms pork belly (from the lower part of the animal) into the perfect slices of smoked bacon that arrive at your table.

This process includes several fundamental stages:

1. Pork belly selection: We choose the best cuts of pork.

2. Cutting and degreasing: The proportion of meat and fat is separated and adjusted.

3. Salting: Cured with salt and spices to enhance the flavor.

4. Smoking: Exposure to smoke from fine woods (oak, beech, apple).

5. Slicing: Cut into slices of the ideal thickness, ready to cook.

The trimming is the final and essential stage that ensures the product is ready and prepared to be served , with the optimal texture, flavor and presentation.

• Presentation: 2 kg bag
• Sale from 6 kg (1 box): $4,500
• Wholesale price: Please inquire.
  

Storage: Keep refrigerated between 0° and 5°C. Once opened, consume within 5-7 days. Ideal for freezing.

The art of making the perfect bacon...