bacon (filleted bundle)

Even before salting, only the middle part of the belly, the belly fillet, is cut out. This means no rind, no bones, and no cartilage. And this brings us to the next reason why our bacon is the best: We dry-salt our bacon and let it age slowly. This concentrates the flavor in the meat and the pork belly loses moisture, which is very beneficial for later roasting.

Into the pan, of course! We recommend ordering our bacon either pre-cut from us or cutting whole pieces into fine cubes before frying, which keep better. This way, the bacon can be easily cooked in the pan. The bacon is ideal for all dishes with bacon:

• Fried eggs with bacon
• Lamb's lettuce with croutons and bacon
• delicious burgers

You can also find our bacon in ourClassic Burger Construction Kit, and of course, delicious crispy fried bacon is a must. Here's how to prepare your bacon perfectly:

The challenge with perfectly cooking bacon is always achieving the desired browning. Some people like their bacon extra crispy, almost black. Most, however, prefer a golden yellow to golden brown color for the rendered bacon. Here's how to always get the right color on your bacon:

1. Heat the pan over medium heat. (You can also grill it, but the bacon won't cook as evenly over an open flame.)
2. Place the bacon, sliced ​​or finely chopped, into the pan. If the bacon is very lean, add a little ghee or sunflower oil to ensure the bacon cooks evenly.
3. Because belly bacon is relatively rich in connective tissue, the slices of bacon tend to ripple when seared. To minimize this, we recommend turning the slices relatively frequently. This ensures the bacon is evenly browned and crispy all over.
4. Now, all that's left to master is the most important aspect: the degree of doneness, or browning, of the bacon. Here, you need to know that the bacon always appears a bit lighter in the pan than it actually is on the burger or the eggs on the plate. This is partly because the bacon slices continue to cook even after being removed from the pan. And partly because it's like inflating a balloon in the pan (the meat cells expand), and then, as the bacon cools, this structure contracts again.

Therefore, if you want the bacon to be golden brown, it must be taken out of the pan when it is already golden yellow, always one step higher than the desired finished result.