Dryaged Beef Bacon

Beef bacon, also known as beef bacon, is a delicious alternative to traditional pork bacon. Made with beef instead of pork, beef bacon offers a unique flavor and delicate texture that will delight meat lovers. Beef bacon is also a great option for those who abstain from eating pork for religious or ethical reasons. With our dry-aged beef bacon, you can enjoy the savory taste of bacon without having to compromise your beliefs.

Our dry-aged beef bacon is versatile and can be prepared in the same way as pork bacon. Whether sliced ​​or diced, crispy pan-fried, it's the ideal topping for burgers, salads, egg dishes, and sandwiches. It can also be used as an ingredient in soups, stews, and stir-fries to add an extra dose of umami and rich flavor. It's also delicious on its own. The preparation possibilities are virtually endless.
Our butcher shop guarantees the highest quality. Order our dry-aged beef bacon online today and see for yourself. We deliver all products nationwide.

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 usually doesn'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.