Jarno Eggen: “I love this combination of fish and meat. The flavour and fat of the bacon really add something to the cod.”"Because it is in a vacuum bag and is not heated too much, it is a very subtle blending of flavors and the bacon does not become as hard as when you prepare it in the pan. Zolderspek is a matured pork belly that is smoked with herbs and oak and beech wood. This specialty contributes to the unique flavor of this dish."
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