Breydel Bacon

The bacon is prepared with traditional craftsmanship, just like our other products. Fresh bellies are marinated, respecting the curing time. Subsequently, they are sprinkled with herbs and braised in the oven. Uniquely braised with fine herbs! Breydel Bacon has been certified by VLAM (Flanders' Agricultural Marketing Board) as regional product since June 2013. A confirmation of our traditional methods and skill!

Your butcher or deli, or your supermarket’s staffed speciality section, may offer two variations: Breydel Bacon and derinded and deboned Breydel Bacon. The derinded and deboned Breydel Bacon is a variation of the ordinary Breydel Bacon, in which the fat and cartilage are removed. This is why this oven bacon is better suited to kitchen preparations.

Breydel Bacon can be purchased in thick or thin slices. The thin slices are most suitable for culinary preparations. Thick slices can also be used in your recipes, but mostly, it is a number one hit in barbecues!