Bacon in Astana
You recognise good bacon in the pan: it fries rather than stewing in its own water. It all comes down to the raw meat and the cure — a piece pumped with brine gives itself away within a minute.
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We deliver across Astana on the day of the order. Every purchase returns 5% in bonuses towards the next one.
Go to the catalogue →How to spot good bacon
Look at the cut: the meat and fat should alternate clearly, in even layers. The fat is white or faintly cream, never yellow or grey.
The real test is the pan. Proper bacon starts browning straight away and renders clear fat. If white foam and water appear instead, the product is full of injected brine.
How to fry it
Put it in a cold dry pan and bring the heat up gradually — the fat renders evenly and the meat does not dry out. No oil at all is needed.
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