Bacon fried on a spit (as it is only eaten in Maramureș)

Name: Bacon fried on a spit (as it is only eaten in Maramureș) - Aurora I.
Ingredients: A piece of smoked bacon; a small baguette; two medium onions; tomatoes

Meat - Bacon fried on a spit (as it is only eaten in Maramureș) by Aurora I. - Recipia

Grilled Bacon Skewers, Maramureș Style Grilled bacon on skewers is one of those simple things that stick in your mind. I crave this recipe when I want something familiar, especially since I don't make it often. If I have help with cutting or holding the skewers, everything goes even faster. It's something you do outside, over a low flame, and I don't change much from how I saw it done at home. Quick Info Total time: approx. 25-35 minutes (depending on the heat) Preparation time: 10 minutes Cooking time: 15-20 minutes Servings: 2-3 people Difficulty: easy Recipe type: warm snack, traditional, for outdoor cooking Ingredients A piece of smoked bacon (approx. 350-400 g, ideally with the rind) A small loaf of bread 2 medium onions Tomatoes, for serving (optional, but recommended) Preparation steps 1. Slice the onion into thin strips (julienne). Place the onion in a bowl, add a pinch of salt, and gently mix it with your hands to release some of its juices. 2. Cut the bacon into cubes about the size of a finger. Don't remove the rind; it keeps the bacon intact when you put it on the skewer. 3. Prepare the bread: cut thick slices and place them on a plate or tray. Add a layer of onion on each slice. 4. The fire: light the fire outside (grill or simple fire). The flame shouldn't be too strong. A small flame or embers is sufficient. 5. Thread the bacon cubes onto a metal skewer, making sure not to overcrowd them. 6. Hold the skewer with the bacon above the fire and rotate it slowly. As the bacon begins to sizzle and melt, let the fat drip onto the slices of bread with onion. You can repeat this a few times: gather the drippings with the bacon over the bread, then return to the fire. 7. Continue until the bacon is browned on all sides, and some of the fat has dripped onto the bread. 8. Serve the grilled bacon immediately on the slices of bread smeared with fat and onion, alongside sliced tomatoes. Why I make this recipe often This recipe is simple and has a clean taste. It doesn't take much time and is great when I want something quick, without many dishes or complicated cooking. I can make it outside over a low flame, and I don't need complicated ingredients. The bread and onion make it easier to eat. Tips and Variations Tips Don't let the fire get too hot; the bacon can burn quickly on the surface. There's no need to clean the rind, just make sure it's well washed. If the bacon is too salty, you can soak the cubes in cold water for 30 minutes to desalt. Turn the bacon regularly for even cooking. Substitutions You can also use raw bacon if you don't have smoked, but the taste and texture will be different. In the absence of onion, thinly sliced garlic works, but it's not quite the same. Variations You can add fresh peppers for serving. Some sprinkle paprika over the bread, but I don’t feel the need for that. If you don't have a fire, you can try using a grill, but the result won't be identical. Serving Ideas The simplest way is with fresh tomatoes on the side. It also goes well with cucumbers or pickles, if you have them. The slices of bread, once smeared with fat, are ready to eat just like that, without anything else. Frequently Asked Questions 1. Can I make grilled bacon on a stovetop or electric grill? It won't turn out the same. The flavor from a wood fire can't be completely replicated. But if necessary, you can try it on an electric grill, letting the fat drip onto the bread. 2. What type of bread is suitable? A classic white loaf is ideal. Rustic bread works too, as long as it has a not-too-thick crust. 3. Can I use bacon without the rind? Yes, but the cubes tend to fall apart and don’t stay as well on the skewer. 4. Does the bacon need to be smoked, or can I use raw? The traditional recipe uses smoked bacon, which has a more pronounced flavor. Raw bacon can melt too quickly, and the texture is not the same. 5. Can I make larger portions? Yes, just multiply the ingredients. The fire needs to be wide enough for multiple skewers. Nutritional Values Approximately, a serving with bread, onion, and 100 g of bacon has about 400-450 kcal. Most of the calories come from fats (approx. 35-38 g/serving), with proteins around 5-7 g, and carbohydrates 20-25 g (from bread and onion). These are just estimates and can vary depending on the bacon and bread. Storage and Reheating Grilled bacon should be eaten immediately while warm. It doesn't store well for later and I do not recommend reheating. The bread with fat can be kept for 1-2 hours at room temperature, but it won't taste the same afterward.

Preparation

First, we slice the onion into julienne, sprinkle some salt, and mix it a bit. We cut the bacon into cubes without removing the rind. On a plate or tray, we prepare slices of bread on which we place the onion. Meanwhile, we prepare a medium fire, put the bacon on a skewer, and hold it over the fire, turning it slowly. When the bacon starts to melt, the fat drips onto the slices of bread; we repeat this process a few times until the bacon is well cooked. I prefer to eat it with tomatoes.

Bacon fried on a spit (as it is only eaten in Maramureș)

Preparation

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