Description Smoked bacon ready to be transformed into wonderful bacon or to be cooked in slices to enhance a lascivious morning. 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 of free-range pork belly are hot smoked over 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.
Cooking In the pan.
Cut into slices.
Ingredients Pork meat, salt.
Origin France.
DLC 42 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.