Gypsy Tradition

Gypsy campfire bacon is smoke cured. It can be bought at German or Hungarian meat stores by purchasing a whole slab of bacon uncut.

Cut through rind to make 1-2 inch (2.5 cm) squares. Slice through the rind of each piece two or three time 1/2 inch (1 cm) deep.

Stick (skewer) it on a fallen off tree twig. Hold it high over the top of the flame on your campfire until the bacon starts to cook and sizzle, keep rotating it slowly over the flame until bacon is heavily  dripping, dab some dripping on a slice of rye bread. When cooked outside crispy to your satisfaction and ready to eat, slide the cooked bacon off the stick by grabbing and folding the slice of rye bread around it as you pull it off the stick. Spoon a tablespoon of barbecue baked beans and sprinkle with some thin diced sweet onion. 

Zigeunerspeck Smoked Bacon. The best quality bacon, cured and precooked with raw garlic and sometimes Hungarian paprika. It is then smoked, producing a delicious delicate taste. Also great served cold with bread and a tomato or a green pepper. Will keep under refrigeration for a long period of time.​