This is not just a one-off culinary treat, but a true gastronomic experience based on local roots, and you can't go wrong! It is an experience, an orgy of flavour and perfection, but only if the ingredients are good and the preparation is good. And we know how.
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The Emperor's new clothes
Everyone knows the story, at least those born before the 2000s. Who would not know, there was an emperor, he had a huge belly, big and round. He wanted to parade before the people in beautiful clothes, he asked tailors to create a masterpiece. He believed that a dress that could not be seen would suit him well, and so he became a laughing-stock before the people he wished to please. He was out of luck, and deserved it, for the emperor entered the world naked instead of bacon. It would have been better for him if he'd stuffed himself and thought of the belly bacon. His garment would have been better if it had been bacon, and though it was of the fancy kind, it would have been hung with the Emperor's, true to his name.
Of course, that's just part of the story and humour, as belly bacon is used to make one of the most delicious delicacies of all, the Emperor meat. Pork bacon, which layers of meat so the food made from it is called smoked bacon.
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Emperor meat, belly, fat
Bellies and fat are the parts of pork that, for reasons that are incomprehensible, are relatively rarely eaten. Strange, because it's divine food! Basically, we come across it when we prepare some kind of food and plop on the packet of bacon. But the point of a pig's backside and underbelly is not just quality bacon, it's a can be used in a variety of ways, an extremely tasty ingredient that can be used to prepare excellent dishes. Why? Because you can bake it, boil it, stuff it, roll it up and add almost nothing to the taste experience it gives.
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Caesar meat, or belly meat, is a really versatile cut of meat. If you come across a raw material that is already a given, or such with a butcher who can „wring” out of your belly with a deft hand, you can get a stunningly impressive cut of meat. We call it, quite simply, 'emperor meat'.
Emperor meat is not just for us
Before we think that it is our invention, it should be quickly added that hasal, or the emperor meat made from it, is not a domestic invention. In many places around the world, pigs are cut up in this way and used in various dishes. Chefs are well aware of what can be made from this precious delicacy. It's no coincidence that it's a very popular ingredient. There are countless ways of preparing it. Baked, boiled, or both, grilled, roasted, whatever!
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How can we make it? Any way!
If the ribs will be a larger part, then it will be chitterlings. If it is smaller, it is known as belly fat.
Let's start with the fact that roast Caesar is a delicious snack in itself. If you're thinking breakfast or dinner, it's just right. It's perfect for cold dishes on occasion, and served with fresh, crusty bread, some crunchy peppers, onions and tomatoes, it's an irresistible dish. Add a little cheese to these and you have a meal to set anyone's heart pounding. It can be made with a variety of traditional and extra fillings. Really, the only limit is your imagination. As a main course, you can make it a feast fit for a king (sorry, an emperor). Imperial bacon also looks fantastic grilled, especially if you grill it on grass and leave it to rest on its own. The meat can also be deep-fried or confit. It will take longer if you cook it this way, but the end result will be impeccable and guaranteed to be a delicious meal.#
