As a breakfast with proja (authentic Balkan dish made of corn flour) or as delicacies on a board with a glass of serbian brandy, bacon is an authentic Serbian product that the generations do not resist. Extremely healthy and nutritious, almost again on our table there are meat and mangulica bacon.
Why is mangulica meat, especially bacon, so healthy?
It has expressed aroma and juicy, mangulica meat is characterized by a very high nutritive value. This autochtonuos type of pig it is fed by local corn and barley calls which affects the composition of meat. – there are no concentrates and genetically modified food, so this meat is high quality. It contains a significantly higher part of proteins, but also fats. Many people are worried when they read that mangulica meat is more greasy and wondering if it will affect the level of cholesterol in the body. It will – but in such a way that “good” HDL cholesterol will bind the “bad”, and will reduce the part of harmful LDL cholesterol.
Mangulica bacon is made for decades by an old homemade recipe. It is perfectly covered with meat and fatty tisue, and its taste is remarkable. Especially rejoice the fact that bacon does not conatin carbohydrates, but only good fats that gives us a sense of satiety, and is special recommended for our most important meal – breakfast. Our old dear ones spoke that it was “brain food” – rich in B group vitamins, and we should not ignore the part of zinc and iron and proteins that give us energy and help to be more productive during the day. The food of our ancestors stimulates the better functioning of the body, and with its nutritional value strenghtens the immunity. Homemade mangulica bacon does not contain additives and preservatives, and should be definitiely be included in the diet. We trust to our old dear ones and we are returning to the food they have always appreciated.
If you love homemade food, you will be delighted!