Perfectly seasoned: Elevate Easter bacon with digestive spices

It's worth considering roasts for the holidays in advance. You can marinate the meat the day before and cook it in the oven the following day. However, in the case of bacon, it's advisable to begin the preparation even five days before Easter. The meat, when prepared with curing salt, will be firm, juicy, and more appealing in colour.

After curing, it's time to coat the meat with a blend of aromatic spices. Marjoram, pepper, and caraway, which support digestive functions, are beneficial additions to the roasted bacon.

• Marjoram has anti-inflammatory and antispasmodic effects, helping to relieve stomach issues.
• Pepper, due to its piperine content, stimulates the secretion of digestive juices, accelerating the digestion of fatty dishes.
• Caraway has carminative effects, reducing bloating, which is particularly useful after consuming hard-to-digest meals.

You can combine the spices with oil to help them adhere better to the meat. If you prefer a crispy, caramelized crust, add a tablespoon of honey or maple syrup.

Ingredients:

• 900 grams 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 the allspice, bay leaves, and peppercorns, cover with cling film, and refrigerate for 4-5 days.
2. After this period, remove the meat from the brine and rub it with the spices: ground pepper, marjoram, and caraway. Please place it in a new bowl, cover, and refrigerate for another 24 hours.
3. The following day, transfer the bacon (along with the spices) to an oven-safe dish and bake at 180 degrees Celsius for 1.5 hours.