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  • Brand: Bende
  • Country of Origin: United States
  • Weight/Size: 12oz
  • Item #: 1320a


Made in the USA! Bende Hungarian-style smoked bacon is a delicacy. Wonderful taste as breakfast bacon. Cubed and fried as a basis for sauerkraut or other delicious German meals, this marvelous bacon adds a fantastic flavor to all your meals.

Vacuum Packed Cured with salt, garlic powder, sodium lactate, sodium nitrite, ascorbic acid, (vitamin C).


Cured with salt, garlic powder, sodium lactate, sodium nitrite, ascorbic acid, (vitamin C).

Note: Ingredients and labels may change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible for them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.

Description in German

Bende geräucherter, durchwachsener Speck nach ungarischer Art ist eine Delikatesse. Ob nun als Frühstücksspeck oder auch in Würfel geschnitten und angebraten als Grundlage für z. B. Sauerkraut oder andere köstliche deutsche Gerichte, dieser wunderbare durchwachsene Speck gibt all Ihren Gerichten einen herrlichen Geschmack


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Most Helpful Reviews :


Get this bacon

I am very pleased with this slab bacon. The flavor is delicious. Finely-diced, it renders well and gets nice and crispy. The rendered fat was perfect for my slow-cooked sauerkraut recipe: Dice the bacon into small bits and allow to render until the bacon pieces are crispy. Remove the bacon bits from the pan and save as a garnish. To the rendered bacon fat in the pan, gently saute finely-diced onions (at least 1/2 cup of onions) until translucent. Add a six-serving can of sauerkraut (I like Hengstenberg Mildessa brand) to the pan. Add about a cup of water and plenty of pepper. Cook the sauerkraut slowly, checking from time to time to make sure that it isn't getting too dry or sticking to the pan, FYI: BURNED SAUERKRAUT is a no-no! You know it's ready when it tastes great!! Before serving the sauerkraut heat up the bacon bits and sprinkle on top. Some people like to add a few juniper berries or some caraway seeds to Sauerkraut, but that's not really my thing. But I won't judge if YOU like those additions.

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