Paprika-Rubbed Smoked Bacon — Maramureș Style
Maramureș-style paprika-rubbed bacon is a traditional cured preparation made from smoked pork belly, generously coated with paprika, garlic, salt, and pepper, then left to mature in the cold for several days. The result is a rich delicacy with deep smoky aroma, the warmth of paprika, and the fragrance of garlic — a staple of Maramureș festive tables.
Servings
10
Prep
30 min (+ 7–10 days curing)
Cook
1–2 days (if smoking)
Total
10–12 days total
🥘Ingredients
servings
Main ingredients
For smoking (optional)
✅Dietary Compatibility
Yield
approx. 1–1.5 kg
📦Storage
Refrigerator
Up to 2–3 weeks in the refrigerator, wrapped in baking paper
Freezer
Up to 3 months in the freezer, sliced or portioned
🥗Nutrition Facts
Values per serving (approx. 50g)
Calories
420 kcal
Protein
7 g
Fat
44 g
Carbohydrates
1 g
Fiber
0 g
🍷Pairs Well With
💡Variations
Add 1 tsp of caraway seeds to the paprika paste for an aromatic profile typical of Transylvania and northwestern Romania.
Use smoked paprika instead of regular paprika for an extra layer of smokiness if you cannot smoke the bacon yourself.
Make a spicier version by using 50% hot paprika and adding crushed dried chili pepper.