“Tocino Parillero” (South American bacon thing)

[Mosca]

Translation: “Grilling bacon”. Damn, does this look good. Look at the picture on the package!




Our daughter picked it up at the Jumbo in Santiago, Chile. I’m pretty sure it’s cured but not smoked.

Instructions: “This product must be consumed well cooked. Before consumption, it must be heated to 80°c [175°f].” Yes chef!

(Also: “high in sodium” and “high in calories”. It’s a trade off, y’know?)

[Davek8282]

I'd eat that!

[Troutman]

The Filipinos have a version of tocino (I'm pretty sure its the same) that's basically bacon. It's cured shoulder, probably salt, sugar and some sort of curing salt. I've had it but it was a little tough and definitely on the sweet side. That said, I suppose it depends on how its cured and cooked. Let us know what you think.

[Mosca]

The ingredient list tracks along with what you’d expect: pork, salt, water, sugar, msg, erythro- this and nitro- that, etc. They’re cooking it down there, where it’s… 81° right now, heading for a high of 90°. I agree, how it’s cured and cooked. Daughter looked it up and said folks say to grill it until it’s crispy, but she isn’t sure what crispy means. I told her I think crispy edges, like ham, not crispy like sliced bacon, but what do I know, I’m not there.

[texastweeter]

I make buckboard or cottage bacon. It's bacon made from shoulder. Sounds like the same thing.

[Bad Hat BBQ]

That looks good...real good

[MsTwiggy]

It’d be hard to mess it up, gonna be delicious 🤤 🔥🔥🐿️

[Stuey1515]

Mmmm, fried up crispy, served with two eggs on top, fried tomato halves and mushroom on the side 😋

[bbqLuv]

No Problem-O, Pair that with PBR and a BLT.

[Histrix]

Makes a fine tocino flavored Spam musubi...