root bacon seasoning mix

Good to know

Root bacon is a traditional, hearty type of ham that stands out for its rich spice mixture and typical preparation process. The main ingredients are often pieces of ham that are rubbed with a special curing mixture and cured for a certain amount of time.

use

In the first step, rub the meat with 65 g of curing mixture per kilogram and leave it to cure in the refrigerator for 10 days. Then dry the meat, cold smoke it twice and mix the seasoning mixture with water to form a creamy paste. Apply the paste to the meat and leave it to rest in a vacuum for 3 days. Finally, cook it in a water bath to develop the special texture and intense aroma.

The taste

The spice mix for root bacon offers a harmonious blend of celery, carrot and leek for natural sweetness and freshness. Lovage and parsley root add herbal notes, while bell pepper and beetroot provide a pleasant sweetness. Marjoram, garlic and allspice add a spicy depth, and Demerara sugar and caraway round off the aroma with a light caramelization and aromatic spiciness.