(stuffed breast of pork)
Carefully selected slabs of bacon (Kaiser Fleisch) are cured with seasoning using decades old dry rubbing recipe from Switzerland. Following this, bacon is masterly trimmed and pocketed for stuffing. The stuffing is a veal base mixed with a delicate balance of smoked Praguer ham, roasted peppers, and fresh parsley. This product can be sliced finger thick, heated up on the stove top and dressed with a béarnaise sauce or can be sliced for a succulent luncheon sandwich.