Tuduu
Stuffed Bacon

Stuffed Bacon

@tuduu

Stuffed Bacon is a tasty and rich dish typical of the Lombardy region. It consists of a large piece of bacon stuffed with a delicious combination of sausage, ground beef and veal, hard-boiled eggs, mortadella (or cooked ham), pork sausages, parsley, grated Parmesan cheese, garlic, rosemary, and spices. The whole thing is baked until the bacon becomes golden and crispy. Stuffed Bacon is a perfect dish for a special lunch or dinner, to be enjoyed with a good glass of dry white wine.

Difficulty: Difficult
Cooking: 60 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • 2000 g piece of bacon1
  • Sausage300g
  • Ground beef150g
  • Ground veal150g
  • Butter
    Butter50g
  • Mortadella (or Cooked Ham)
    Mortadella (or cooked ham)1slice
  • Large pork sausages3
  • Hard-boiled eggs6
  • Raw eggs2
  • Parsley1handful
  • Grated parmesan cheese1handful
  • Garlic
    Garlic3cloves
  • Rosemaryto taste
  • Dry white wineto taste
  • Olive Oil
    Olive oilto taste
  • Saltto taste
  • Pepperto taste

Purchasable products

  • Truffle Butter 80g - artisanal specialty

    Truffle Butter 80g - artisanal specialty

    1 product
    £ 8.51
  • Mortadella Bologna PGI "Ovalina" 650g

    Mortadella Bologna PGI "Ovalina" 650g

    1 product
    £ 14.53
  • Fermented Black Garlic 3-4 bulbs 100g

    Fermented Black Garlic 3-4 bulbs 100g

    1 product
    £ 12.81
  • Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    1 product
    £ 19.01

Preparation

  1. STEP 1 OF 6

    Using a long, thin-bladed knife, cut the bacon to form a pocket (you can have your butcher prepare it for you) trying not to make holes

  2. STEP 2 OF 6

    Now prepare the filling: mix in a bowl the beef, veal, sausage, chopped parsley with a clove of garlic, Parmesan, salt, pepper, and the two whole raw eggs

  3. STEP 3 OF 6

    Spread half of the filling inside the pocket, flattening it, place the slice of mortadella or ham on top, lay the sausages parallel on it, leaving some space between each

  4. STEP 4 OF 6

    Place the hard-boiled eggs in this space and cover everything with the remaining filling

  5. STEP 5 OF 6

    Finally, sew the pocket opening with rather tight stitches to prevent the filling from coming out

  6. STEP 6 OF 6

    Tie the bacon with string and tuck the rosemary and garlic under the string; sprinkle the meat with plenty of oil and butter pieces

Suggestions

  • Oven

  • Pan

  • Wooden Spoon

General Information

Storage notes

Store in the refrigerator for up to 3 days

More information

Typical recipe from the Lombardy region

Origin

Italia, Lombardia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)231.69
Carbohydrates (g)0.52
of which Sugars (g)0.26
Fat (g)19.79
of which Saturates (g)7.7
Protein (g)12.78
Fiber (g)0.23
Sale (g)0.44
  • Proteins
    12.78g·38%
  • Carbohydrates
    0.52g·2%
  • Fats
    19.79g·59%
  • Fibers
    0.23g·1%