My father was born in Romania. His Grandfather taught him how to make Gypsy Bacon over the campfire and he taught his children. I remember sitting around the camp fire in the local Forest Preserve, holding a stick with a chunk of smoked bacon over the coals. Potatos were buried in the embers and opened cans of pork and beans were standing on stones in the campfire. Someone was alway dropping their bacon on the dirt or the grass. Pick it up and burn off the dirt. Eat it. Delicious.

Regards, June Meyer.

This type of bacon can be bought at german or hungarian deli or meat markets. The bacon is firm, not soft. It is cured in a way which permits you to also eat it in thin slices on bread as an appetizer.