Whiskey Bacon

Whiskey Bacon


Regular price€4,89
€48,90/kg
Tax included. Shipping calculated at checkout.
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  • Whisky Bacon, Vacuum Packed
  • As 100g or 200g cold cuts
  • from the Iberico pork
  • Homemade from Nuremberg
  • Freyberger's Plus Guarantee
  • smoked over old whiskey barrels
Nährwerttabelle
per 100 g
per 60 g
daily requirement (%)
per serving (60 g)*
energy
1125 kJ/
271 kcal
675 kJ/
163 kcal
8.9%
Fat
22.8 g
13.7 g
19.6%
hereof: saturated fatty acids
9.0 g
5.4 g
26.9%
carbohydrates <0.5 g <0.5 g <0.2%
of which sugar <0.5 g <0.5 g <1.0%
protein
16.4 g
9.8 g
19.7%
Salt
1.7 g
1.0 g
16.6%

Our whisky bacon will keep for at least 7 days after arrival or collection, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Pork, nitrite curing salt (table salt, preservative E250), dextrose, glucose syrup, sucrose, flavour enhancer E621, preservative E252, antioxidant E301, spice extracts, Scotch whiskey, flavouring, anti-caking agent E551, smoke

Due to the production process, the final product may contain traces of nuts ( pistachios ), egg , milk and wheat ( gluten ).

We source our pork from the Nuremberg metropolitan region. To ensure the best possible quality and guarantee of origin, we slaughter our pigs at our uncle Hans Rössner's in Uehlfeld. He sources the pigs from farmers in his immediate area.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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The Bacon Formula 1

Team Whisky Bacon

If there were a bacon Formula 1, our Whisky Ibericohal team would probably be the Mercedes or Ferrari team. Dirk Freyberger brought the idea with him from Ireland after his successful participation in the World Butchers Challenge in Belfast in 2018. But the loin bacon that inspired the idea in Ireland is completely different from our exclusive luxury bacon.

The selection of the raw material for our Whisky Bacon

It was clear from the first attempt at making this delicious bacon that it would be exclusive. The whisky itself was an Irish single malt Scotch whisky. That's why we had to find a special piece of meat to go with it. But even our Uehlfelder noble pigs weren't "good" enough. We wanted more. Irish bacon is made from the loin. That is, from the lean eye of the loin, with a small edge of fat. It just gets dry after frying. So we decided to use the pork neck with the fat attached. And that's not all. The neck comes from a free-range Iberico pig from Iberico Westfalia ! Apart from our luxury bacon, there are of course always other cuts of free-range Iberico pork. Such as fillet , chops , sausages or our Iberico belly bacon.

When the time comes, the best bacon comes!

Our whisky bacon is slowly dry-salted with curing salt. During this curing phase, the best Scotch whisky is added. This way, the flavor is absorbed into the entire Iberico pork neck over the weeks. During this so-called dry-salting, water is also extracted from the pork neck, giving it a firmer consistency. This improves frying and grilling properties and the flavor remains even after cooking.

Our whiskey bacon will blow your mind!

If you think you know what good bacon tastes like, then believe us: This whisky bacon will blow your mind! As soon as you open the packaging, you can smell the whisky wooden barrels that we add to our smoking chips during the two-step smoking process. This is how we perfect the bacon.
If you're already hungry, watch our burger video first. Then you'll know what we mean.

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