BAKON FROM THE BARREL
BAKON FROM THE BARREL are kept at least 10 days in brine. It is perfect to wrap Oscypek (smoked ewe’s milk cheese made in the Tatra Mountains) before grilling. In the case of such a composition, to increase the contrast, why not try adding cranberries. Adding bacon to soups such as soup made from fermented rye flour or pea soup will improve their flavour and provide the expected smoky aroma. Scrambled eggs with bacon will become a completely new and unique dish.