Pierce many holes in a piece of belly bacon with an awl. Prepare a marinade of the specified ingredients. Massage the mixture well into the piece of bacon by hand. Then put it in the refrigerator for 24 hours in a sealed bag with the rest of the marinade. Remove the bacon from the bag, beat it and place it on a grid in the slow cooker. Set it at 92°C and for 4 hours. It can also be done in a classic oven with a comparable temperature and cooking time. Check afterwards and if necessary let the cooking continue. Put the meat under the hot grill for another 10 minutes afterwards.

bacon from Flemish Zeeland

1 tsp turmeric 2 el mustard 4 juniper berries 4 tbsp olive oil

This recipe for making Zeeland bacon dates back to the 18th century. The historical method of preparation can differ from this more contemporary method of preparation. The old-fashioned Zeeland bacon was eaten on brown bread without butter and with mustard.

ingredients - info 1 kg of belly bacon 8 g of black pepper 20 g of sea salt 20 g of granulated sugar