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Another import bacon from Austria. Yes, the one that has kangaroos in Europe. Hand processed and smoked over beech wood. Cured for several months.
This is from the pork leg. The salt content is higher than the pork belly bacon but at the same time, the fat content is lower. This one goes very well with cheese, wine, olives etc. Not really recommended for cooking due to the low fat content.
Thinly slices in a plastic pack. Gluten-free and free of artificial flavor enhancers.
Best served as is together with other finger food.
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪