OINK Bacon

After separating them from the body of the Black Slavonian Pig, we place the slabs of bacon in a dry brine. For two weeks, bacon lies in salt, where it releases blood and water. Then it is time for a new, clean salt in which the bacon is aged for another two weeks. After a month in salt, the bacon earns its name. It is time for a one-day soak in cold water to wash off the salt.

We hang the soaked bacon in the smokehouse and let it drain for 24 hours. OINK Bacon gets its aroma from the light smoke of wild cherry, wild pear, cherry and sour cherry wood, and then spends some time in the fresh Slavonian air.