The Goikoa Smoked Bacon is made with quality Spanish pork. Smoked bacon is first cured, then using smoke, it is browned, semi-cooked, flavored, and preserved. This creates a bacon that is full of distinct flavor. It’s salty, but with a wonderfully nutty and sweet with distinct smokey hints.
Enjoy your Goikoa Smoked Bacon fried, and sprinkle some pieces over salad or pasta. You can use it in sandwiches, or served with eggs and potatoes for breakfast. For an exciting appetizer or a snack, wrap it around chicken chunks or asparagus, and grill them.
Goikoa was founded by Eugenio Jimenez in 1929 as a small butcher’s shop in Sangüesa, in Navarre, Spain. Here, he produced his own cold cuts and cured meats, selling them around the neighborhood, where it gained good repute. In 1970, his son, Javier Jimenez Goikoa took over. It was Javier that dreamt beyond the little butcher shop, and became an entrepreneur in the meat sector. He was able to give Goikoa major development, establishing firm roots and progress.
It was in 1981 that it became a real company, transforming into Embutidos Goikoa S.A., and launching a commercial brand that has since seen steady growth. In 2005, they expanded to international exportation and expansion, introducing Goikoa to the global market. Today, Eugenio’s descendants keep his passion and dream alive, sharing it with the world.
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.