At Maison Duler, the bacon is dried and matured whole. After at least two months of maturation in salt, it is put in the dryer with the hams for about 3 months to enrich themselves with their flavors and lose a large part of its water.
Then it is rubbed with a mixture of herbs, predominantly rosemary, bay leaf, juniper and garlic, then left to infuse for a minimum of 2 months before being marketed.
Laurel and rosemary grow on the estate almost wild and are harvested fresh, all other herbs are sourced at least from certified organic suppliers.
This aromatic bacon does not release water and has an exceptional resistance to cooking. We use it thinly sliced on a piece of freshly toasted bread, steamed asparagus, a fillet of fish... Or in small dice of half a centimeter in a risotto, pasta, mashed potatoes, pumpkin soup, terrines, pies…
Weight : 1 kg
Refining : 8-12 months
Ingredients : Gascon Pork Bacon, Unrefined Natural Salt, Organic Pepper
The duration of the conversation : 6 months in the refrigerator
Packaging : Under a vacuum
Tasting tips
Open the pockets 48 hours in advance (at least 24 hours), and leave them hanging in a ventilated and temperate place.
To be eaten in thin slices.
Related Products
