Mangulica bacon is a traditional cured meat product made from Mangulica. Bacon is produced by processing the meat, after which it is placed in brine where it stands for several days. After the bacon has stayed in the brine, it is smoked with a certain type of wood. By smoking bacon, it acquires a characteristic taste, smell, and golden yellow color. Mangulica bacon contains HDL cholesterol that collects excess cholesterol from tissues where there is too much of it. We have a great demand for our bacon from people who have problems with respiratory organs.
