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Our grandparents consumed much more pork bacon than we do and yet they were not troubled by as many illnesses and health problems that afflict people today.
This pork fat itself is not harmful to health at all; quite the opposite.
Of course, it should be consumed in moderation, but you may be surprised at the 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)
- strengthens the immune system
- contains omega-6 fatty acids that 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
- smokers in particular should consume it, as it contains selenium that prevents oxidation and reduces the negative effects of smoking on our body
- contains B-group vitamins, especially vitamin B3
- a balm for hangovers – 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 do not have to fear gaining weight; on the contrary, it has a very positive effect on metabolism
You don’t have to keep your own pig, but buy bacon like this.
If you buy raw bacon from the butcher, buy it with the skin. From it you can make excellent aspic. It is great also 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.
The secret to the best cracklings under the sun
About 200 g of pork lard without skin is cut into cubes and placed over the flame. Stirring constantly, we fry over the flame; we can see how the fragrant pork fat slowly renders.
Now we let it cook on the flame until we see the first outlines of cracklings. It takes a longer 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 juice/fat with a ladle – we carefully save it and use it in the home.
Now, when the cracklings are nicely browned, we carefully add a couple of spoons of milk to the mixture.
We add it slowly; the milk serves to make the cracklings even better and more tender. We lightly salt, and now just strain and put the cracklings on a slice of bread.
