Hanegal’s traditional brined bacon has been popular for many years. It has often been touted as the crispiest bacon you can find in Danish shops. The brisket is left in brine for a week, after which it is smoked. This is how bacon was made before injection salting was “invented”. Most bacon on sale today has been injection salted. This means that water with salt, nitrite and phosphate is injected into the meat. This method results in a higher water content in the finished bacon and many will find that it splatters in the pan.
Hanegal’s bacon is nitrite and phosphate free and therefore all types have a natural meat colour. Furthermore, no sugar has been used in the brine, as is traditional in Danish production. Since many manufacturers use wheat-based dextrose in the brine, it is relevant to mention that Hanegal’s bacon is also gluten-free.