Bacon and smoked belly.
After the curing period, the salt is removed by washing with wine or water. Sometimes, as prevention, the meat is greased with a mixture of olive oil and paprika. Smoked whole piece (pork belly) seasoned with salt and spices. Smoked in oak wood and brown. It can be eaten raw, cut into very thin slices, fried along with scrambled eggs, or accompaniment various of traditional Portuguese cuisine.
Smoked pork belly with about 1 kg., Vacuum packed, craft production.