Boczek wędzony surowy

Description

Raw smoked bacon consists of slices or blocks of pork meat with distinct marbling of fat, a pink meat color, and golden edges from smoking. It has an intense, salty-smoky flavor and aroma that enhances dishes, and when fried, it produces crispy cracklings and juicy, aromatic pieces. It is a concentrated source of energy, protein, iron, zinc, and B vitamins, but it also contains a significant amount of saturated fats and salt, so it should be used in moderation. In the kitchen, bacon is suitable for frying, stewing, and grilling, as an ingredient in soups, sauces, salads, pasta (e.g., carbonara), fillings, and sandwiches, as well as an aromatic addition to vegetables and potatoes. Store bacon in the refrigerator at a temperature of 0–4°C; after opening, it is best used within 5–7 days, and in a vacuum-sealed package for about 2 weeks. It can also be frozen for 2–3 months, thawing slowly in the refrigerator before use.