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{"id":4828184870986,"title":"Dry Cured Smoked Bacon Block (Sakura Chip smoked)","handle":"dry-cured-smoked-bacon-1kg","description":"\u003cp align=\"justify\"\u003eThis is a piece of bacon prepared \"the old fashioned way\" or dry-cured.  Dry curing guarantees depth of flavors and texture. Unlike the wet-cured counterpart which as the name implies involved the used of a liquid to prepare the bacon resulting with a product with less flavor and will release a lot of moisture during the cooking process. \u003c\/p\u003e\n\u003ch2\u003eHow It's Made\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003eThis piece of art 😁 is made by a company with more than 65 years of experience polishing their craftmanship to achieve this high level of quality.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe dry-curing process involves no added water. The curing salts are applied directly to the surface of the meat and rubbed in thoroughly. The cut is then wrapped in a protective airtight covering and refrigerated.\u003c\/span\u003e It is then left to cure for around 10 days. \u003c\/p\u003e\n\u003cp align=\"justify\"\u003eIt is then smoked using sakura (cherry tree) chip to achieve this exquisite balance between smokiness, texture and saltiness.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan style=\"color: #964300;\"\u003e\u003cem\u003e\u003cstrong\u003e⚠You could become addicted to it so try at your own risk and peril!😂   \u003c\/strong\u003e\u003c\/em\u003e \u003c\/span\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003eBest way to eat it\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eIt is great as it is, but we \u003cstrong\u003e \u003c\/strong\u003erecommend you, sear it on a pan for a few seconds or a few minutes depending on the thickness of your cuts. Doing so will intensify those deep and rich, flavors, rendering the fat at caramelizing or crisping it up will bring you a step further. \u003c\/p\u003e\n\u003cp align=\"justify\"\u003eYou can have it simply fry with eggs for a champion's breakfast, waking up to the smell of this 🍳+🥓... Who wouldn't love that.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eJust fried with vegetables, mixed with pasta🍝, in a potage or a soup 🥣 the only limit is your imagination.\u003c\/p\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch3\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable border=\"2\" width=\"505\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003eabout 600-700 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003eJapan\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2020-11-09T17:23:21+09:00","created_at":"2020-11-09T14:15:30+09:00","vendor":"Whole Meat","type":"Pork","tags":["dry cured bacon","dry cured smoked bacon","sakura chips smoked bacon","豚肉"],"price":239000,"price_min":239000,"price_max":239000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32576673513546,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"826","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Dry Cured Smoked Bacon Block (Sakura Chip smoked)","public_title":null,"options":["Default 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|","id":7495618789450,"position":1,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_2257.jpg?v=1638536845"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_2257.jpg?v=1638536845","width":3456},{"alt":"パスタにも乾塩式 ベーコン ブロック 国産豚 バラ肉 使用 600-700g 桜チップスモークベーコン スモーク ベーコン | Dry Cured Smoked Bacon Block","id":7495618822218,"position":2,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/s1IMG_2348.jpg?v=1638536852"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/s1IMG_2348.jpg?v=1638536852","width":3456},{"alt":"ポタージュにも乾塩式 ベーコン ブロック 国産豚 バラ肉 使用 600-700g 桜チップスモークベーコン スモーク ベーコン | Dry Cured Smoked Bacon Block","id":7495618854986,"position":3,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/s2.jpg?v=1638536857"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/s2.jpg?v=1638536857","width":3456},{"alt":"朝食にも乾塩式 ベーコン ブロック 国産豚 バラ肉 使用 600-700g 桜チップスモークベーコン スモーク ベーコン | Dry Cured Smoked Bacon Block","id":7495618887754,"position":4,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/s3IMG_2372.jpg?v=1638536862"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/s3IMG_2372.jpg?v=1638536862","width":3456},{"alt":"トッピングにも乾塩式 ベーコン ブロック 国産豚 バラ肉 使用 600-700g 桜チップスモークベーコン スモーク ベーコン | Dry Cured Smoked Bacon 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or dry-cured.  Dry curing guarantees depth of flavors and texture. Unlike the wet-cured counterpart which as the name implies involved the used of a liquid to prepare the bacon resulting with a product with less flavor and will release a lot of moisture during the cooking process. \u003c\/p\u003e\n\u003ch2\u003eHow It's Made\u003cspan\u003e \u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003eThis piece of art 😁 is made by a company with more than 65 years of experience polishing their craftmanship to achieve this high level of quality.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe dry-curing process involves no added water. The curing salts are applied directly to the surface of the meat and rubbed in thoroughly. The cut is then wrapped in a protective airtight covering and refrigerated.\u003c\/span\u003e It is then left to cure for around 10 days. \u003c\/p\u003e\n\u003cp align=\"justify\"\u003eIt is then smoked using sakura (cherry tree) chip to achieve this exquisite balance between smokiness, texture and saltiness.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003e\u003cspan style=\"color: #964300;\"\u003e\u003cem\u003e\u003cstrong\u003e⚠You could become addicted to it so try at your own risk and peril!😂   \u003c\/strong\u003e\u003c\/em\u003e \u003c\/span\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch2\u003eBest way to eat it\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003eIt is great as it is, but we \u003cstrong\u003e \u003c\/strong\u003erecommend you, sear it on a pan for a few seconds or a few minutes depending on the thickness of your cuts. Doing so will intensify those deep and rich, flavors, rendering the fat at caramelizing or crisping it up will bring you a step further. \u003c\/p\u003e\n\u003cp align=\"justify\"\u003eYou can have it simply fry with eggs for a champion's breakfast, waking up to the smell of this 🍳+🥓... Who wouldn't love that.\u003c\/p\u003e\n\u003cp align=\"justify\"\u003eJust fried with vegetables, mixed with pasta🍝, in a potage or a soup 🥣 the only limit is your imagination.\u003c\/p\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__heading Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003ch3\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"jsx-1503450508 Post__item Post__html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cdiv class=\"Html\"\u003e\n\u003cp align=\"justify\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable border=\"2\" width=\"505\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\" style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\" style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003eabout 600-700 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003eJapan\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 284px;\" data-mce-style=\"width: 284px;\"\u003eDelivered as\u003c\/td\u003e\n\u003ctd style=\"width: 234px;\" data-mce-style=\"width: 234px;\"\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}
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Dry Cured Smoked Bacon Block (Sakura Chip smoked)

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Product Description
Maximum quantity available reached.

This is a piece of bacon prepared "the old fashioned way" or dry-cured.  Dry curing guarantees depth of flavors and texture. Unlike the wet-cured counterpart which as the name implies involved the used of a liquid to prepare the bacon resulting with a product with less flavor and will release a lot of moisture during the cooking process. 

How It's Made 

This piece of art 😁 is made by a company with more than 65 years of experience polishing their craftmanship to achieve this high level of quality.

The dry-curing process involves no added water. The curing salts are applied directly to the surface of the meat and rubbed in thoroughly. The cut is then wrapped in a protective airtight covering and refrigerated. It is then left to cure for around 10 days. 

It is then smoked using sakura (cherry tree) chip to achieve this exquisite balance between smokiness, texture and saltiness.

⚠You could become addicted to it so try at your own risk and peril!😂     

Best way to eat it

It is great as it is, but we  recommend you, sear it on a pan for a few seconds or a few minutes depending on the thickness of your cuts. Doing so will intensify those deep and rich, flavors, rendering the fat at caramelizing or crisping it up will bring you a step further. 

You can have it simply fry with eggs for a champion's breakfast, waking up to the smell of this 🍳+🥓... Who wouldn't love that.

Just fried with vegetables, mixed with pasta🍝, in a potage or a soup 🥣 the only limit is your imagination.


Product Details 
Weight  about 600-700 g
Origin Japan
Delivered as frozen (-18°C)


If your desired amount is not available or if you wish to order this product in larger quantities, please contact us here.

Customer Reviews

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Shipping

Question: How much shipping fee do you charge?
Answer: Shipping fees are 880 Yen, except for Okinawa, Kyushu, and Hokkaido (1200 Yen). If your order exceeds 10,000 Yen, shipping will be free.

Question: Can I request a specific date for my delivery?
Answer: Yes, it is possible. You can enter your desired delivery date and time in the field ORDER NOTES in your cart before placing your order. The following time slots are available:

  • Before Noon 
  • 2pm - 4pm 
  • 4pm - 6pm
  • 6pm - 8pm
  • 7pm - 9pm

Please do not schedule your order for more than 30 days in the future.

Question: How long does it take for my order to arrive? 
Answer: If we receive your order until 1 pm, it will normally be shipped the same day. Orders placed after 1 pm will be shipped the next business day. If we receive your order on Friday evening, we will ship the next Monday if there is no public holiday. Shipping usually takes 1 to 3 business days, but this also depends on the conditions of the shipping company (there might be delays especially around New Year and Obon) and where in Japan you are located.

Question: How do you ship my order?
Answer: All orders are shipped with Yamato/Kuroneko Cool Ta-Q-Bin to guarantee a continuous cooling chain. So your products will arrive at the same temperature as we send it out!

Payment

Question: Which payment methods are available? 
Answer: You can pay by credit card, Amazon Pay, convenience store payment (extra fees will occur), cash on delivery (via Yamato) and NP Later Pay. If you choose cash on delivery, an additional fee has to be paid. 

The following credit cards can be used:
MASTERCARD - VISA - AMERICAN EXPRESS

Wholesale Customers 

If you own a restaurant or hotel in Japan and you are interested in buying our products, feel free to contact us. Please provide the following information:

  • Your name
  • Your company's name 
  • Email address or telephone number 
  • Desired products and quantity

Thawing

Thawing takes some time, so plan ahead. There are two main methods: thawing in the refrigerator or thawing in ice water. 

In the refrigerator: This method is convenient and safe but takes some time. The golden rule is 24 hours for 5 pounds of meat, but this also depends on the temperature of your fridge. Just place your meat into your refrigerator and wait until it is thawed.

In ice water: This method is faster, but also more work. Take an adequately big container (bowl, small bucket) and fill it with water, then add ice cubes. The meat has to be placed in a waterproof bag to avoid contamination, before submerging it into the ice water. Thawing takes approximately 3 hours for 1 kg of meat when using this method. 

Refreezing

Refreezing already thawed meat should be avoided, if possible. If you need to refreeze your meat, we recommend to cook it beforehand.

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