Artisan flat bacon from Aspromonte
Our bacon is obtained by squaring and trimming the belly of pigs reared on the farm and requires a 60-day seasoning. PREPARATION: after trimming, the pancetta is salted and flavored with chilli pepper and wild fennel.
After 12 days of salting, the pancetta is washed with local wine and prepared in 2 ways: rolled up like a large salami and stuffed into a large casing, stretched with rind.
Once the 3.5-5 kg part of the bacon has been selected and boned, it continues with salting in brine together with the rest of the ingredients (chili pepper and fennel).
This operation lasts for 10 days, after which it is hung open and left to mature for about 90 days
Organoleptic characteristics: when cut, it is bright pink in color with streaks of fat typical of pork belly. The flavor is delicate and is refined with ageing, the aroma is characteristic and of the right intensity.
Sold in slices of 500 g. Product subject to natural weight loss of 15%
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