The traditional product known as'smoked bacon' is made from fresh bacon or bacon.
It has a high fat content of 46 grams and a high salt content of 1470 grams, making it a very tasty pork meat. The bacon contains very few carbohydrates and no purines. The vitamin section emphasizes vitamin K with 46 ug, e s ta vitamin it is important for blood clotting as well as the brain. It has 4.3 mg of vitamin B3 and traces of other B vitamins. In terms of minerals, potassium has 230 mg, phosphorus has 70 mg, and magnesium has 13 mg.
500 gr of uncut bacon in block
2 heads of garlic
1 teaspoon of brown sugar
1 tablespoon balsamic vinegar
2 sprigs of rosemary
125 ml of red wine
Extra virgin olive oil
Preheat the oven to 180°F and get a baking dish ready.
Peel and cut the garlic heads in half, then chop the onion. Combine these ingredients, along with the rosemary sprigs and three tablespoons of olive oil, in the bottom of the mold.
Then, in the center of the dish, arrange the bacon.
Separately, combine the sugar, balsamic vinegar, and two teaspoons of water in a separate bowl. Using a silicone brush, 'paint' the meat with this mixture.
Pour the red wine over the meat and set aside.
Bake at 180°F for 40 minutes, or until the meat is golden brown. Turn the meat over halfway through (20 minutes) to absorb the flavor of the bottom ingredients.
Remove the meat from the source after the oven time has expired. Remove the rosemary branches and garlic heads, then pour the remaining broth and onion into a mixer-safe bowl and blend.