Beef Bacon 1000 g
Bacon is the one item in the Mortella range that stands apart from the other smoked products: it is intended for cooking rather than cold service. Where the other roasts go from pack to plate, bacon goes into a pan, renders its fat and crisps at the edges.
Being made from beef makes the product functional in the Turkish market. Classic bacon is made from pork belly; this product answers the same cut logic and the same kitchen use with beef. Brunch menus, burgers and breakfast plates that expect bacon can be served this way.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Contains no pork, answering menu items that expect bacon with beef instead.
- Intended for cooking: it renders its fat in the pan and crisps at the edges.
- The strip format goes directly onto burgers, into sandwiches and onto breakfast plates.
- A one-kilogram pack suits daily use in menus that carry bacon.
Where To Use It
- Breakfast and brunch plates
- On burgers
- In club sandwiches
- Salad garnish
- Over pasta and risotto
- Hotel buffet hot section
Wholesale Ordering & Storage
In venues with brunch and burger menus, consumption follows plate counts; because weight is lost in cooking, order planning should use raw rather than cooked weight. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Does it contain pork?
No. The product is made from beef. Bacon here describes a cut and a way of using it, not the animal.
How is it cooked?
Place it in a pan over medium heat with no added oil. The strips render their own fat; lift them out once the edges crisp. High heat burns the edges while the centre stays tough.
How much does it shrink?
It shrinks noticeably through loss of water and fat. Portion calculations should allow for that loss.
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