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Our grandparents consumed much more pork bacon than we do, and yet they weren’t troubled by the amount of illnesses and health problems that people today have.
This pork fat in itself is not harmful to health at all, quite the opposite
Of course, it should be consumed in moderation, but you might be surprised by what benefits this fatty treat will have for you.
What are the benefits of bacon for your health
(feel free to show this to your wife when she tries to persuade you to eat healthy: D)
– contains Omega-6 fatty acids, which protect the heart and help reduce harmful cholesterol
– contains the valuable arachidonic acid
– an optimal amount of bacon strengthens the walls and elasticity of blood vessels, regulates blood pressure and positively affects smooth muscles
– it should be consumed especially by smokers, as it contains selenium, which prevents oxidation and reduces the negative effects of smoking on our body
– contains B-group vitamins, especially vitamin B3
– a hangover balm – bacon absorbs excess alcohol in the body and quickly lowers its level
– bacon also contains hyaluronic acid, which has proven effective in the fight against wrinkles.
– if you consume bacon in moderation (the recommended dose is approximately 30 grams), you don’t need to worry about gaining weight; on the contrary, it has a very positive effect on metabolism
You don’t have to raise your own pig, but buy only quality bacon
If you buy raw bacon from the butcher, buy it with the skin. From it you can make excellent aspic. It is also great for ligaments, cartilage and bones. From the remainder you can make excellent homemade cracklings and homemade lard, which, for example, is much better for frying dishes than vegetable fats.
Recipe for the best cracklings under the sun
About 200 g of pork fat without skin is cut into cubes and placed over the flame. Stirring constantly, we fry it over the flame, and you can see the fragrant pork lard gradually render.
Now let it cook on the flame until we see the first outlines of the cracklings. It takes a long time, so it requires some patience, but the beautiful aroma will motivate you.
When we can clearly see the cracklings in the liquid, we scoop off the fat with a ladle—carefully save it and use it at home. Now, when the cracklings are beautifully browned, carefully add a couple of tablespoons of milk to the mixture. Add it slowly; the milk prevents the mixture from foaming and also makes the cracklings better, more tender. Lightly salt and now just strain, set the lard aside, and put the cracklings on a slice of bread.
