pork belly with skin, smoked paprika, salt, allspice, bay leaf, marjoram, curing salt.

Our traditional bacon with rind is produced in our own facility using an old-style method. The meat comes from local Polish farmers. The bacon is cured, then beechwood smoked and traditionally scalded – the way it used to be made in the countryside.
Rich smoky aroma, great texture, perfect sliced cold for sandwiches and charcuterie boards, and also for hot dishes such as scrambled eggs, stews, soups or sauerkraut dishes.

Nutrition facts (per 100 g):
Energy: 2041 kJ / 496 kcal
Fat: 48 g – of which saturates: 20 g
Carbohydrate: <0.5 g – of which sugars: <0.5 g
Protein: 15 g
Salt: 1 g