Krown Danish back bacon makes breakfast worth eating again. Great as a bacon butty.
You can mix & match frozen food, the Total Weight of your Frozen Order has to be a minimum of 6lbs
This item has a ship weight of 1/2 lb
Requires Styrofoam Box and Dry Ice.
Smoked, grilled, or fried, these Danish sliced-back bacon rashers are a budget-friendly ingredient to your everyday scrumptious breakfast. These rashers are perfect for a classic British fry up!
Danish bacon is cut from the loin of the pig, differentiating it from American bacon, which is cut from the pig's belly. In Britain, a slice of Danish bacon is usually referred to as a rasher. A very popular British dish containing the meat is a bacon butty, or bacon sandwich. The popularity of this bacon in the United Kingdom can be traced back to the mid-1800s, when the Danish began exporting pigs to the region in a strategic economic move that led to one of Denmark's major exports: pigs.
Pork Loin cured with water, salt, sugar, sodium ascorbate, and sodium nitrite
Bacon and Roasted Onion Salad
Preheat oven to 200° F
Place the onion wedges on a baking tray neatly on one side. Drizzle with ½ tbsp olive oil, season with salt & pepper, and put it in the preheated oven to roast for 15 minutes.
Meanwhile, boil some water and cook the peas for 2 minutes. Drain and rinse them in cold water. Set it aside to cool.
Take out the baking tray from the oven and turn the onions. Place the slices of bacon and pieces of bread next to them on the baking tray. Slightly drizzle some olive oil over the bread. Place the tray back in the oven for another 12 minutes or till the bacon slices, and the bread are golden and crisp.
For the Dressing:
Bacon from the Germanic root “-bak,” and is referred to as the meat which comes from the back of the pig. When it migrated westward, where it became a dish worthy of contemporary gourmets. The Romans called it ‘petaso’. They made it by boiling salted pig shoulder with figs and finally used pepper sauce to season it. For the French ‘bakko’ became ‘bacco’ and soon, in the 12th century, it was adopted by the English, who called it ‘bacoun’. During that period, the term was used for all types of pork products. However, by the 14th century, people began referring to ‘bacoun’ as cured meat.
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