Glossary
Bacon - indispensable ingredient of Central European cuisine

Bacon - indispensable ingredient of Central European cuisine

Bacon is cured and often smoked pork from the belly or back of a pig. In Central European cuisine, it is an indispensable ingredient used for rendering, flavoring dumplings, cabbage, and legumes. Several varieties exist: English bacon from the belly, pancetta, Italian rolled bacon, and Czech spek. Smoked bacon adds a characteristic aroma and flavor to dishes. When fried, it develops a crispy texture beloved in breakfast dishes around the world.

Bacon comes from the belly or back of a pig with alternating layers of meat and fat.
English bacon and Continental bacon differ in curing method and cut of meat.
Traditional smoking is done over beech or oak wood.
Cracklings are made by slowly rendering bacon and are a traditional Central European delicacy.

Hearty & Filling Recipes Smoky Recipes

Nutritional values (100 g of product contains)

Energy

393 kcal

20 %

Proteins

14 g

27 %

Fats

37 g

53 %

Carbohydrates

350 mg

< 1 %

Fiber

0 g

0 %

Salt

2 g

31 %