Gourmet Smoked Bacon (Mangga & Santol Wood Smoked) - 280g / 480g

Never settle for watery, rubbery commercial bacon again. Butcher's Deli Gourmet Smoked Bacon is crafted using old-school butchery methods: dry-cured patiently for 7 full days and naturally hot-smoked for 4 hours over authentic Mangga (Mango) and Santol fruitwood blocks.

The combination of native mango and santol wood produces an earthy, naturally sweet, aromatic smoke profile that penetrates deep into the pork belly—with zero artificial liquid smoke or chemical flavorings. Because our bacon is naturally cured without water injections, it never shrinks into a pool of water in your skillet; it renders cleanly, curling into golden, ultra-crispy perfection with an unmistakable woodsmoke aroma.

Intelligent Pre-Portioned Packaging :

No more struggling to pry frozen bacon strips apart or thawing an entire 500g brick just for breakfast! Each order is packaged into individually sealed sub-packs inside:

• 280g Pack: Includes 3 pre-portioned packs (perfect for 2 to 3 people or 3 separate breakfasts).
• 480g Pack: Includes 5 pre-portioned packs (ideal for larger families or weekly meal planning for 4 to 5 people).

Product Highlights:

• Curing Process: 7-Day Slow Artisan Dry Cure
• Wood Smoked: 4 Hours over 100% Real Philippine Mangga & Santol Wood
• No Fillers: Zero injected water, zero chemical liquid smoke
• Cut: Hearty, thick-cut pork belly strips that stay crisp and meaty
• Packaging: Vacuum-sealed fresh-frozen in convenient individual inner pouches
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook (Crispy, Flat & Golden in Minutes)

Real wood-smoked bacon contains natural pork tallow rather than added water, meaning it cooks faster and crisps up more evenly.

Method 1: The Cold Skillet Technique (The Gold Standard)

1. Start Cold: Lay your bacon strips flat in a cold, dry skillet (cast iron or stainless steel). Do not add oil.
2. Bring to Medium Heat: Turn the burner to medium-low. As the pan warms slowly, the pork fat begins to gently render without burning the meat fibers.
3. Cook to Desired Crispiness: Cook for 4 to 5 minutes on the first side. Flip and cook for another 2 to 3 minutes until deep mahogany-golden and crispy.
4. Drain: Transfer to paper towels for 60 seconds. The bacon will crisp up even further as it rests!

Method 2: 15-Minute Oven Bake (Mess-Free for Crowds)

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. Lay the bacon strips in a single layer without overlapping.
3. Bake for 12 to 15 minutes. The bacon stays completely flat, cooks uniformly, and requires zero stovetop splatter cleanup!

Nutrition Highlights

Serving Size: 50g Cooked Gourmet Smoked Bacon (Approx. 2-3 Thick Strips)

Frequently Asked Questions (FAQ)

Why smoke with Mangga and Santol wood?

While American bacon typically uses Hickory or Applewood, our local Mangga (Mango) and Santol fruitwoods yield a milder, sweeter, and more fragrant smoke profile. It infuses the pork with a warm, subtle fruity aroma that never tastes bitter, acrid, or artificially chemical like liquid smoke sprays.

Why doesn't this bacon shrink and boil in the pan?

Commercial supermarket bacon is pumped with a saltwater and phosphate solution to artificially increase package weight by up to 20–30%. When you cook commercial bacon, that water boils out, shrinking the strips. Our bacon is dry-cured for 7 days with zero added water, meaning what you see in the pack is the actual meat you get on your plate.

How do the pre-portioned packs work?

Inside every master bag, the bacon is divided into individually vacuum-sealed pouches (3 packs in the 280g size; 5 packs in the 480g size). You can take out one single pouch for your brea