Smoked bacon

Description

Smoked bacon, parboiled and sliced, is characterized by an intense, smoky aroma and pleasant saltiness, with a slightly firm texture due to the parboiling process. The slices have a distinctive marbling of fat and a pink-beige color, which adds both flavor and an attractive appearance when fried or baked. In the kitchen, it is versatile: as a classic addition to breakfasts with eggs, an ingredient for sandwiches, salads, and pasta, a base for soups and sauces, as well as for wrapping vegetables or meats, which gain depth of flavor. Nutritionally, bacon provides protein, energy, and B vitamins, iron, and zinc, but it is also high in saturated fats and sodium, so it should be consumed in moderation. Store in the refrigerator at a temperature of up to 4°C, preferably in the original packaging or an airtight container, and use within a few days of opening; it can also be frozen in portions for 1–3 months, thawing in the refrigerator before use.