Dryaged Beef Bacon
Dryaged Beef Bacon

Dryaged Beef Bacon


Regular price€3,99
€39,90/kg
Tax included. Shipping calculated at checkout.
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  • dryaged beef bacon, vacuum packed
  • As 150g, 250g sliced ​​or 100g whole
  • from our Franconian cattle
  • Homemade from Nuremberg
  • Freyberger's Plus Guarantee
  • special taste due to long drying
Nährwerttabelle
per 100 g
per 60 g
daily requirement (%)
per serving (60 g)*
energy
1496 kJ/
362 kcal
898 kJ/
217 kcal
10.7 %
Fat
32.8 g
19.7 g
28.1 %
hereof: saturated fatty acids
12.5 g
7.5 g
37.6 %
carbohydrates < 0.5 g < 0.5 g < 0.2%
of which sugar < 0.5 g < 0.5 g < 1.0%
protein
16.4 g
9.9 g
19.7 %
Salt
1.7 g
1.0 g 17.5%

Our bacon will last for at least 7 days after it arrives at your premises or after you pick it up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Beef, nitrite curing salt (table salt, preservative E250), dextrose, glucose syrup, sucrose, flavour enhancer E621, preservative E252, antioxidant E301, spice extracts, smoke

Due to the production process, the final product may contain traces of nuts (pistachios), egg, milk and wheat (gluten).

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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The alternative to pork bacon

Dryaged Beef Bacon

Our high-quality dry-aged beef bacon is cut from the beef flap, cured and then slowly and carefully dry-aged. This achieves an incredible tenderness and an intense aroma that makes every bite a pleasure. The beef bacon not only offers a special taste experience, but is also perfect for those who don't eat pork but don't want to miss out on the enjoyment of bacon.

bacon enjoyment without pork

Beef bacon, also known as beef bacon, is a delicious alternative to traditional pork bacon. Made from beef instead of pork, beef bacon offers a unique flavor and fine texture that will delight meat lovers. Beef bacon is also a great option for people who abstain from eating pork for religious or ethical reasons. With our dryaged beef bacon, you can enjoy the savory flavor of bacon without having to give up your beliefs.

The perfect addition to any dish

Our dryaged beef bacon is versatile and can be prepared in the same way as pork bacon. Whether sliced ​​or diced, fried crispy in the pan, it is the ideal topping for burgers, salads, egg dishes and sandwiches. It can also be used as an ingredient in soups, stews and stir-fries to give them an extra portion of umami and rich flavor. But it is also simply delicious on its own. The preparation possibilities are almost endless.
Our butcher shop guarantees the highest quality. Order the dryaged beef bacon online today and see for yourself. We deliver all products throughout Germany.

Expert tip: How to fry bacon properly

Die Herausforderung bei der perfekten Zubereitung von Bacon ist die gewünschte Bräunung immer passend zu erreichen. Manche mögen den Bacon extra kross, ja schon fast schwarz. Die meisten bevorzugen allerdings eine goldgelbe bis goldbraune Farbe des ausgelassenen Bauchspecks. Uns so bekommt Ihr immer die richtige Farbe an euren Speck:

  1. Erhitzt die Pfanne bei mittlerer Hitze. (am Grill geht es auch, aber da wird der Speck über offenem Feuer meist nicht so gleichmäßig)
  2. Legt den Speck in Scheiben oder klein geschnitten in die Pfanne. Sollte der Bauchspeck sehr mager sein, dann nehmt noch etwas Ghee oder Sonnenblumenöl dazu, damit der Speck schön gleichmäßig angebraten wird.
  3. Da der Bauchspeck relativ bindegewebsreich ist, wellen sich die Bauchscheiben beim Anbraten. Um das zu minimieren, empfehlen wir die Scheiben relativ häuft zu wenden. So wird der Speck an allen Stellen gleichmäßig gebräunt und kross.
  4. Jetzt muss nur noch die wichtigste Disziplin gemeistert werden: Der Gargrad oder Bräunung des Bacon. Hier muss man wissen, dass der Bauchspeck in der Pfanne immer etwas heller erscheint, als der dann auf dem Burger oder den Eiern dann auf dem Teller ist. Das liegt zum einen daran, dass auch nach dem Entnehmen aus der Pfanne die Speckscheiben noch nachgaren. Und zum Anderen ist es wie als ob ein Luftballon in der Pfanne aufgeblasen wird (die Fleischzellen dehnen sich aus) und beim erkalten des Bacon zieht sich diese Struktur dann wieder zusammen.
Somit muss der Bacon wenn er Goldbraun genossen werden will, schon goldgelb aus der Pfanne genommen werden, immer eine Stufe höher als das fertige Ergebnis gewünscht wird.

Why does bacon taste salty

The answer is quite simple. Bacon is made from the belly by adding nitrite curing salt, either in brine or dry form. This process is called curing. This method of preservation removes water from the meat and frees it of germs. At the same time, the salt penetrates the bacon and increases the salt content in the meat. By frying the belly bacon, depending on how dark it is, more and more water is removed from the bacon slice. This increases the salt content and the bacon tastes more or less salty.

FAQ

Was ist Beef Bacon?

  • Beef Bacon ist Bacon, der statt aus Schweinefleisch, aus reinem Rindfleisch hergestellt wird.
  • Was ist Rinderbacon?

  • Rinderbacon, auch Beef Bacon genannt, wird aus Rindfleisch hergestellt und ist die Alternative zum Schweinebacon.
  • Kann Bacon Rind sein?

  • Ja, unser dryaged Beef Bacon besteht aus 100 % Rindfleisch.
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    Erich Danzer
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