Dried bacon

Smoked dry-cured bacon is an iconic specialty of the region. This authentic product embodies the traditional expertise in curing and smoking that has been passed down through generations in our region.

It all begins with a rigorous selection of pork. Our butchers choose top-quality pork bellies from animals raised in France. This high standard ensures a healthy and flavorful base for our dry-cured smoked bacon.
Once the meat is selected, it undergoes a traditional curing process. The pork belly is carefully salted, allowing the flavors to permeate evenly and ensuring optimal preservation. This step is crucial for developing the characteristic flavors of dry-cured bacon.
After curing, the bacon is hung in our smokehouse. At Papy Gaby’s smokehouse, we carry on this tradition by using softwood sawdust from the Haut-Doubs region for smoking. This process, which takes several weeks, gives the bacon its unique smoky flavor and amber hue.

The smoked bacon is then slowly dried, allowing the flavors to intensify and the texture to firm up. This process, carried out under controlled conditions, is essential for producing a high-quality product that is both tender and flavorful.
Our smoked bacon stands out for its rich, authentic flavor, the result of combining traditional curing with smoking over softwood.

It is vacuum-sealed to ensure freshness and shelf life. Each piece weighs approximately 400 grams, making it ideal for a variety of culinary uses.
At Tuyé du Papy Gaby, we are proud of our heritage and our commitment to quality. Every step in the production of our dry-cured smoked bacon is carried out with the utmost care, respecting traditions while meeting current health standards. Our goal is to offer you a product that reflects the best of our region and our expertise.

Papy Gaby’s dry-cured smoked bacon is much more than just a food product. It is the result of a history, a passion, and a craft passed down from generation to generation. When you taste it, you are savoring a piece of our heritage and our commitment to preserving the culinary traditions of the Haut-Doubs region.

Smoked dry-cured bacon does not require cooking. Cut into thin slices, it makes the perfect accompaniment to appetizers and omelets.