European pork bacon, Hungarian pork fatback, Romanian lard, and Polish spyrka. Cold cuts from Europe, best Hungarian and Romanian food online store.
European bacon remains another example of how every part of a farm animal in countries such as Hungary, Romania, Poland, and Germany, is utilized. This kind of meat can be used as a raw material in boiled, baked, and fried dishes. And it can be also availed in processing. Products such as smoked bacon roll, pork fatback (slanina prasowana), or Polish spyrka are appreciated delicacies. In the United States, it is a serious topic. Why? Because, as is well known, pork is the absolute king of the breakfast table there. And of course, the American one is the best. But such victuals as smoked slanina, back fat smoked, or pork fat can also captivate with their taste. Meats from across the Ocean and cold cuts can really make a difference. Especially if they are perfectly dried and seasoned in the Polish, Hungarian, or Romanian style. We encourage you to give pork delicacies from the Old Continent a chance.
European bacon is fundamentally different from that produced in America. First of all, it is cut from the side of the pig, not from its abdomen. Hence the Polish name of bacon („side”). For this reason, both the taste and hardness of the meat may differ from its US equivalents. This does not alter the fact that gourmet such as Romanian smoked bacon with herbs, smoked cooked bacon (boczek), Hungarian smoked pork ribs, or Westphalian Style Pork taste delicious. A pig is an animal that holds a special place in the national cuisines of Europa as well. For this reason, its meat products are so varied and so good. Virtually every region of the Old Continent can boast of its unique recipes and its culinary tricks, thanks to which their products taste like no other in the world.