Description
As a result of the long maturation, the taste of Swabian bacon becomes deep and sweetly nuanced, and its texture is delicately melting, and the absence of nitrite salt allows it to be used for frying, which was one of the essential aspects of its preparation.
Characteristics of Swabian bacon:
Ingredients: Pork back bacon.
Flavoring: Salt, pepper, onion, thyme.
Maturation: Dry salted and seasoned, then matured in a cool place. The maturation time is at least 40 days, so the bacon skin remains pleasantly soft.
Texture: When cut thinly, it almost melts in the mouth, soft and silky, slightly sweet from the onion, spicy with the thyme aroma.
Uses of Swabian bacon:
Cold dish: Thin slices can be served on their own, but also with excellent toast, fresh bread, soft cheeses or fruits (such as apples, pears).
Seasoning: Diced for vegetable dishes, roasted with meat, or used to flavor soups and stews.
For Cooking/Baking: Thinly sliced, added to roasts to prevent them from drying out, but can also be used on its own in a pan or on the grill.