Savoie Bacon

It is difficult with our American low-sugar, lightly smoked bacon to duplicate the true smoky taste of Savoie bacon. So here is how to prepare yourself something that will be more or less identical. What we are truly lacking is the long smoking that occurs in the chimney.

But I have been successful in preparing a bacon that tasted at least more European, if not 100 percent Savoisien, than what we find in supermarkets. Pennsylvania, Vermont, and Virginia residents have products close