Salting meat is one of the oldest and most popular ways of preserving food. A person should eat about 20 g of bacon per day to recharge his energy. Pork bacon is not only rich in vitamins A, D, F, E and trace elements. The most important thing is that they contain as much as 60 percent. of vital unsaturated fatty acids. They are necessary for the endocrine system, strengthen immunity, help overcome the effects of stress, save from depression, etc. One of the most valuable acids in bacon is arachidonic acid. It supports the normal work of the heart muscle, strengthens the walls, stimulates work, improves brain activity.

Cooking process: the bacon is salted and kept for 14-16 days, then seasoned with bay leaves and cracked black pepper.

Nutrition declaration (100 g): energy value 3415 kJ / 815 kcal, fat 90 g, of which saturated fatty acids 36 g, carbohydrates 0.0 g, of which sugar 0.0 g, fiber 0.0 g, protein 1.4 g, salt 5.1 g 

Weight: 1 kg