Sky bacon is a dessert made from caramelized egg yolk and sugar, compact and intense yellow in color. [1] The tradition places its origin in Jerez de la Frontera more than 500 years ago. [2]
It is currently typical in Andalusia, maintaining great roots in Jerez de la Frontera itself, in Cádiz, in Villoldo, Palencia, and in Asturias, where the Sky Tocinillos of Grado are known, have great fame with a pastry tradition, in some cases, making dessert for over a hundred years.
History
The first news of the sky bacon goes back to 1924; date on which it was created by the nuns of the Convent of the Holy Spirit of Jerez de la Frontera. Its origin is linked to the production of local wine and the massive use of egg whites used to clarify it. Leftover egg yolks were delivered to the nuns, who, in order to reuse them, created the dessert " bacon from heaven." Over time, it became one of the most emblematic desserts of Spanish pastry.
The name is due to its appearance, texture and "religious" origin. [3]
During the hunger years of the twentieth century it was also common for humble houses to use egg yolks to make candies (from the English term candy egg ; sweet egg that the Andalusians transformed into candies) for the little ones, using the leftover of yolks to Make bacon from heaven.
Currently, the Jerez de la Frontera City Council is carrying out procedures for the granting of a protected geographical indication to this product. [4]
Recipe
The sky bacon is made up of egg yolk, sugar and water. First, a syrup is made by dissolving the sugar in water. To this, while it is warm, the yolks are added, beating them. The resulting mixture is cast and poured into a caramelized container that is cooked in the water bath until it has coagulated, that is, it acquires the consistency of a flan.
