A must for brunch, liver pâte, pizza, grilled sausages and the dish ‘burning love’. A sprinkling of bacon gives stew and pasta dishes flavor and takes them to new heights.
Bacon can be eaten with almost anything, so it’s only a question of how far the imagination goes. Our bacon is made from breast pork in the real old-fashioned way, where the pork is left in brine for a week, before it is smoked with beech chips. That is why our bacon does not splatter on the pan and is often touted as the crispiest bacon in Danish retail.