Gently smoked, aromatic meaty bacon. Basic part of the Hungarian cuisine, its dark color is due to its acacia wood smoking and maturing.

Store: in dry and cool place (below +20°C)

Condition: dry, matured

Smoking: cold acacia wood

Ingredients: meaty side of bacon, sea salt. 

Kolozsvári bacon (30 dkg) - cuts 1.435

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