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Pork Belly, Bavarian-Style.
The food world, like everything else, has its fads & fashions, but it’s always been a mainstay of rich, hearty ethnic cuisines. Pork is particularly smoked and esteemed in Eastern European cookery, and is a cornerstone of the cuisine
This preparation is inspired by a traditional Bavarian, this version is made with fresh, cured pork belly and double smoked the essential flavor and aromas of pungent garlic and rich, dusk – the silken, tender texture of long-simmered pork belly with its layers of soft skin and tender streaks of meat, held together with delicate pork fat!
carefully wrapped and refrigerated until it is firm and completely chilled. The fully cooked pork is traditionally eaten cold, draped over a thick slice of warm, fresh bread with roasted peppers, sliced onions and lots and lots of homemade pickles. This is the quintessential Bavarian convenience food!