We have taken our award winning Mangalitza Loin Bacon and lightly smoked it over cherry wood chips …… If you enjoy smoked bacon this is a new level! The Mangalitza loin is still dry cured it for 10 days – producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called …….. “Some of THE best bacon I have ever had” ……….Further accolades came from Mike Church, Executive Chef at Ty’n Rhos Country House Hotel who was quite lost for words ….”It’s insane” he said (with the odd expletive mixed in!).
The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product, and of course this is even more delicious when it is lightly smoked. The packs contain 200g min. and we’ve cut generous thick slices.
This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!