Enhance Easter roasts with spices for easy digestion

It's worth thinking about roasts for the holidays now. You can marinate the meat a day before and place it in the oven the next day. However, it's worth starting the work even five days before Easter in the case of bacon. The meat with curing salt will come out firm, juicy, and will have a nicer colour.

After curing, it's time to coat the meat with a mixture of aromatic spices. It's worth adding marjoram, pepper, and caraway to the roasted bacon, as these support digestive processes.

• Marjoram exhibits anti-inflammatory and antispasmodic effects, helping to ease stomach ailments.
• Pepper, thanks to the content of piperine, stimulates the secretion of digestive juices, which speeds up the digestion of fatty foods.
• Caraway has carminative effects, preventing bloating, which is particularly beneficial after consuming hard-to-digest meals.

You can mix the spices with oil so they better adhere to the meat. If you fancy a crispy, caramelized crust, add a tablespoon of honey or maple syrup.

Ingredients:

• 1 kilogram of raw boneless bacon,
• 1 tablespoon of curing salt,
• a few allspice berries,
• 3 bay leaves,
• 3 whole black peppercorns,
• 2 tablespoons of marjoram,
• 1 teaspoon of ground pepper,
• 2 tablespoons of ground caraway.

Instructions:

1. Rub the bacon with curing salt and place it in a glass bowl. Add allspice, bay leaves, and peppercorns, cover with plastic wrap, and refrigerate for four to five days.
2. After this time, remove the meat from the brine and rub it with spices: ground pepper, marjoram, and caraway. Place in a new bowl, cover, and refrigerate for another 24 hours.
3. The next day, transfer the bacon (along with the spices) to an oven-safe dish and bake at 180 degrees Celsius for 1.5 hours.