Filleted cured bacon comes from pork, in this case from the Duroc breed of pig. Specifically from the bacon, one of the fattiest parts of the animal.
This filleted cured bacon comes from the region of León and is of high quality. In addition, it is very versatile as it can be used in sandwiches as well as in combined dishes, but always according to the consumer's taste. Cured bacon is a very versatile product, although it is already cut, you can cook it in the oven, in the frying pan or even at a low temperature. I particularly like fried bacon, I fry it in the pan and let it sweat out all the fat, then wrap it in kitchen paper to make sure it is perfect.
As the name suggests, this is the seasoned and slowly cured part of the pork bacon. Its curing process is stealthy and of the highest quality. Take advantage of this opportunity.
But in Gastronomic Spain you will also find other products such as sobrasada from Mallorca, a classic from our country, or cecina from Leon. Click here for more information.
*Gastronomic Spain recommends to keep refrigerated and to consume previously cooked.
100 g. net weight
pork bacon, cayenne from la vera, salt, garlic, oregano, sugar, antioxidant (E-301, E-331), preservatives (E-250, E-252)
According to the EU regulation no allergens are contained.