Smoked bacon

Smoked bacon is produced by cutting the belly of the pig. The stages of production are carefully taken care of, from the selection of the meat, to the salting, up to the smoking and seasoning. In fact, the peculiarity of this bacon is given precisely by the smoking process, an ancient technique of preserving and flavoring food, which gives it a strong but balanced taste.

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Whole vacuum
Appr. weight:
1,5 Kg
Pcs carton:
DMD day:
Steak in a vacuum
Appr. weight:
300 gr
Pcs carton:
DMD day:

Smoked bacon

Nutritional values per 100g
EnergykJ 2609/Kcal 633
Fat65 g
of which saturated fatty acids24 g
Carbohydrates0 g
of which sugars0 g
Fibers0 g
Proteins12 g
Salt4.5 g

Pork, Salt, Black pepper, Smoke flavoring, Antioxidants: Sodium ascorbate, Spices, Preservatives: Sodium nitrite, Potassium nitrate.

In the refrigerator at a temperature between 0°C + 4°C. Consume the product within 15 days of opening the package.

The Smoked bacon is recommended to be enjoyed alone on good bread or in the classic use in the kitchen.

Complies with Ministerial Decree 21.3.1973, Reg. CE n° 1935/2004, Reg. CE n° 1895/2005, Reg. CE n° 10/2011 e s.m.i.

All weights of the Products are expressed as indicative as they are subject to change. It may happen that the weight (in grams/kg) selected in your order differs slightly from the weight (in grams/kg) displayed at the time of the request definitively confirmed in our final order confirmation.

Antica Gastronomia Srl – 62010 Mogliano (Mc) – italy – E. Fermi,1 * These data may be changed without prior notice from the manufacturer. Date 07/08/2023

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SKU WA_215 Category Tag