backfat smoked according to the old recipe, seasoned in pepper, excellent unforgettable taste. The whole process of salting lasts approx. 1 month, then backfat is smoked.
Characteristics:
-depending on the size of slice, made in whole slices of the weight approx. 0.5- 0.7kg.
- Spices used: rock salt non-iodinated, spicy pepper