bacon

bacon

€3,49
€34,90/kg
Tax included. Shipping calculated at checkout.
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  • Freyberger's homemade bacon, vacuum packed
  • available as smoked or air-dried version
  • Packaging size: 100g or 200g sliced
  • classic, salty-spicy taste
  • Recommended consumption: very thinly sliced
Nährwerttabelle

 

per 100 g 

per 60 g 

daily requirement (%)
 per serving (60 g)* 

energy 

812 kJ/195 kcal 

487 kJ/117 kcal 

5.8% 

Fat 

12.6 g 

7.6 g 

10.8% 

hereof: saturated fatty acids 

4.9 g 

2.9 g 

14.6% 

carbohydrates 

< 0.5 g 

< 0.5 g 

< 0.2% 

of which sugar 

< 0.5 g 

< 0.5 g 

< 1.0% 

protein 

20.3 g 

12.2 g 

24.3% 

Salt 

1.7 g 

1.0 g 

17.5% 

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

air-dried: pork, nitrite curing salt (table salt, preservative E250), dextrose, glucose syrup, sucrose, flavour enhancer E621, preservative E252, antioxidant E301, spice extracts, flavouring, anti-caking agent E551 | smoked: pork, nitrite curing salt (table salt, preservative E250), dextrose, glucose syrup, sucrose, flavour enhancer E621, preservative E252, antioxidant E301, spice extracts, flavouring, anti-caking agent E551, smoke

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

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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hearty pork dishes

Freyberger's bacon

Salty, spicy taste and versatility - these are the characteristics that characterize our bacon. And so that you can enjoy it in even more variety, we offer smoked and air-dried ham. Get this traditional piece of quality meat for your home.

What can bacon be used for?

You don't need much to enjoy this ham. As a raw ham, it is great as a sliced ​​piece of bread. But it is also a real hit as an ingredient in warm dishes. Our ham, for example, cuts a fine figure in various potato dishes. Or try using it in a Lorraine bacon pie, a spicy, creamy quiche with Gruyère cheese.

How does smoking or air drying affect the ham?

After curing, ham is smoked or air-dried. Both curing processes affect the flavor of the ham. In addition, both remove excess water from the meat. This makes the end product nice and firm, so that it can easily be used to make cold cuts.

What is the purpose of curing bacon?

The curing process lays the foundation for the later taste. In addition to the aroma, it influences the juiciness and consistency. The salt draws water out of the meat. The curing process also gives the bacon its typical reddish color. Experts refer to this as reddening the meat.

a fine treat

ham at Freyberger

Regional pork of the highest quality, without any intensive livestock farming or long transport routes - a matter of course at Freyberger. And the basis for many popular delicacies such as our ham range . To be precise, this ham comes from the pork leg. As a raw ham, it is first cured. Then two variants are created. You can get the bacon air-dried or smoked - but always a real treat.

smoked bacon

A strong rind and beautifully grained meat - this is how the bacon is smoked. This takes a few days, as cold smoking is used. This time determines the taste and quality.

air-dried bacon

Here, too, you will experience an aromatic, smoky taste if you choose air-dried bacon. This product takes longer to mature than the smoked version. This is worth it. Together with the added spices, raw ham develops a very special aroma.

Buy smoked or air-dried bacon and other ham specialties

As an experienced family business, we offer you a large selection of ham. These include our own products as well as those from carefully selected partners. Order hearty bacon, Osnabrücker Friedensschinken, Guanciale from Parma and many

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Rainer Schmidl

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