Picnic Bacon

Smoked and baked thick pork belly slices
Php 840.00 / kg
450-500 g per piece
₱399.00 / pack

Pork Picnic Bacon

450-500 g

A cut from the shoulder underneath the pork's blades, also known as the Picnic cut. Smoked and baked, fairly lean, very tasty and tough with a nice strong smokey aroma and flavor.

Bacon is a tasteful meat that goes excellently well in burgers, as a viand on its own, in salads, tacos, wraps and skewers, and many more. More adventurous chefs and cooks even include them in bread pudding, cookies and other desserts. It can be made into bacon bits or bacon sprinkles to beignets or made as jerky.

Pair grilled bacon with toasts in your favorite marmelade, eggs, baked beans in tomato sauce, a cup of tea or coffee and a fruit for a hearty well-balanced breakfast.


Pork Meat, Water, NPS, Spices, Phosphate


Delivered frozen, vacuum packed.
Weight: 450-500 grams / pack


Storage and Shelf Life:

Store Chilled +1-4, Frozen -18 - 20 C

Store Chilled 14 days, Frozen 60 days


Can be eaten pan-fried or grilled, cold or hot, as ingredient, filling or topping.

Recipe Suggestion:

Baked Picnic Bacon and Egg


2 eggs
20 g picnic bacon
1 tbsp lemon juice
a pinch of parsley herbs
a pinch of green onions, finely chopped
Salt and ground pepper


Preheat oven to 240ºC.
Cut the bacon in strips then grill in a non-grease pan.
When cooked, removed bacon from the pan and turn off the fire.
Pour lemon juice with the chopped onions on the same pan.
Put waxed paper in a ramekin and put in the bacon strips.
Cover bacon with egg, season with salt and pepper, and sprinkle with parsley.
Bake in the oven for 3 to 5 minutes.
Remove from oven and put in a serving plate.
Garnish with lemon juice and onion mixture.
Sprinkle a little more with parsley.
Serve hot and enjoy!


Nutrition Facts

Picnic Bacon Nutrition Facts

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Product reviews for Picnic Bacon

Existing reviews

huge fan
I'm a huge fan of everything and anything bacon. This thick cut is just what I need beside my egg or my fried rice, or in my salads, or through my kebobs...
From: Ivy | Date: 8/5/2020 11:22 PM
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