Description Smoked bacon ready to be transformed into wonderful bacon or to be cooked whole for sauerkraut or to accompany pretty green vegetables cooked in the English style. Arnaud Daval, butcher and charcutier in Val-d'Ajol in the Vosges, perpetuates the great tradition of smoking in ancient smokehouses installed in his establishment. The pieces are hot smoked with beech wood. The pork comes from the exemplary breeding of Xavier Ménigoz next door in Saint-Bresson in Haute-Saône. Xavier Ménigoz raises his Haute-Saône pigs without antibiotics or GMOs. They are fed exclusively with farm cereals and flax seeds. Forget industrial, harmful bacon, choose the taste and quality of healthy and sincere products: this is the case of this smoked bacon, of disconcerting simplicity which changes the life of your kitchen and surprises you with its flavors. Some ideas of the thousand pleasures that await you: scrambled eggs with grilled bacon, peas with bacon, green beans with bacon, cod with smoked bacon... Let your imagination play.
Cooking In the pan, in the oven or in the saucepan.
Whole cut .
Ingredients Pork meat, salt.
Origin France.
DLC 42 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.