B2B SELECTION

HANDMADE

Whole Beef Bacon

8 Month Maturation

Designed to servicing professionals in the HoReCa and deli stores, this entire slab of Handmade Beef Bacon of 8 months Maturation is the epitome of the best meat cuts. Produced out of 97 percent Greek free-range beef and aged eight full months, it is deep, complex tasting, and perfect in fine kitchens and gourmet retail.

This beef bacon is cured using mixture of salt, pepper, along with natural spices to give it a strong smokey aroma and robust flavour with firm and tender texture.

With no gluten and prepared with 100 percent natural ingredients, it is a certified product that bears the tradition of ancient greek meat processing and all set to serve the demands of the chefs, delicatessens, and wholesalers in a bid to provide quality and flavor to their clientele. Ideal to cut in house and use in high-end menus or retail counters.

INGREDIENTS

Greek free range beef meat 97%, salt, black pepper, flavourings, dextrose, sucrose, starter cultures, antioxidant: sodium ascorbate. Meat based product with 100% natural ingredients. GLUTEN FREE.

NUTRITION FACTS	per 100g
Energy	782kj / 185kcal
Fats	3.5g
of which saturates	2.3g
Carbonhydrate	0.8g
of which sugars	0.8g
Protein	42.1g
Salt	3.5g

What makes Mpoumpas Whole Beef Bacon ideal for restaurants, delis, and food service professionals?

Mpoumpas Whole Beef Bacon is the top of the line whole slab, which is aged 8 months to acquire a deep smoky flavour. It is made with Greek free-range beef that has 100% natural ingredients and provides an unsurpassed taste and flexibility in slicing and therefore it is a favorite among chefs, delis, and catering professionals. This whole beef bacon is an excellent option to elevate the dishes whether it is served in a form of a signature charcuterie ingredient, crisped to be used as gourmet sandwiches, or diced into pasta, risotto, and other meals.

How can food service professionals use Mpoumpas Whole Beef Bacon to elevate their menus?

Mpoumpas whole beef bacon has a rich meaty bite with subtle seasoning that provides a blank canvas to a variety of uses. When it is whole, then it can be sliced very thinly in-house on charcuterie boards, cubed into heartier brunch dishes or seared to a crisp on gourmet burgers and signature entrees. It has a long aging time that guarantees its bold and consistent flavor that is able to stand up during hot and cold applications. The high yield slicing quality, natural content, and capability to produce unique, value added menu items that resonate with quality conscious customers in restaurants, hotels and delis are some of the advantages of using it.