Recipe for unsalted bacon from iberico neck fillet
Iberico (the black-footed pig) pork is on par with high-quality beef in our world.
Therefore, we have chosen to combine our favorite breed of pork with our favorite dish: Bacon.
Our version is unsalted, which we can only do because we have a dry-aging cabinet (or dry-aging bags).
If you do not have this, you need to brine/cure the meat for 2-4 days for hygiene reasons.
Unsalted Bacon from Iberico Neck Fillet
Ingredients
- 1 kg Neck Fillet Iberico pork
Instructions
- We dry-aged the meat for 60 days at 1.2 degrees Celsius (36 degrees Fahrenheit). The meat became rock hard and dry.
- Afterwards, it was cold smoked for 3 hours and ready to be cooked.
- We cut it into very thin slices, sprinkled with salt, and fried it crispy in the pan without any fat.
