Angolszalonna is a back bacon made from premium cuts of pork loin. It is traditionally cured and smoked to enhance its rich flavour and intense smoky aroma.

How can I use it?

The smoked meat is ready to eat on its own, but it also adds a delightful infusion of flavour to various recipes.

• Leaner than streaky bacon, back bacon is perfect for a hearty breakfast of ham and eggs. You can grill it and serve it alongside eggs, toast, mushrooms, and tomatoes for a classic full English or a filling brunch.
• You can also use it as a filling for bacon sandwiches or enjoy a thin slice on rye bread with a dash of mustard for a gourmet twist.
• It makes an excellent topping for pizza, or chop it up and sprinkle it over a loaded baked potato with cheese and sour cream.
• It can serve as a meatier alternative to pancetta when preparing Carbonara, or you can mix it into creamy sauces for pasta bakes.
• For an authentic Hungarian experience, serve it boiled with horseradish sauce, hard-boiled eggs, and fresh radishes.

Ingredients

Pork Loin, Salt, Preservative (0.05% Sodium Nitrite).

Free from additives & artificial flavours. Allergen free.

Average Nutrition per 100g
Energy	1453kJ / 351kcal
Fat	31g
- of which saturates	12g
Carbohydrates	0g
- of which sugar	0g
Protein	19g
Salt	5.2g