Homemade Smoked Bacon
Homemade smoked bacon is one of the oldest and most celebrated traditional Romanian preparations. Pork belly or fatback is dry-cured for several days, then slowly smoked over beech or plum wood, developing a golden-brown crust, a rich smoky aroma, and a long shelf life. The simple but patient process produces a product of incomparable depth of flavor.
Servings
20
Prep
30 min (+ 5–7 days curing)
Cook
8–12 hours smoking (in 2–3 sessions)
Total
8–12 days total
🥘Ingredients
servings
Main ingredients
For smoking
✅Dietary Compatibility
Yield
approx. 1.5–2.5 kg
📦Storage
Refrigerator
Up to 3–4 weeks in the refrigerator, wrapped in baking paper or cheesecloth
Freezer
Up to 3–6 months in the freezer, vacuum-packed or wrapped in portions
🥗Nutrition Facts
Values per serving (approx. 50g)
Calories
400 kcal
Protein
8 g
Fat
42 g
Carbohydrates
0 g
Fiber
0 g
🍷Pairs Well With
💡Variations
Add sweet or hot paprika to the curing mixture for a paprika-rubbed smoked bacon — the characteristic preparation from Maramureș and Transylvania.
Use a blend of beech and cherry wood for a sweeter, fruitier aroma characteristic of Bucovina-style smoking.
For cold smoking (below 30°C), extend the process to 3–5 days for a firmer, drier product with a longer shelf life.