Obtained from the cheek cheek of selected girded pigs, recognizable by the typical black coat crossed by a white belt. The bacon is made up of the fleshy part of the pig's cheek which after a massage with a mixture of salt, pepper, vinegar and crushed garlic, is kept for 15 days in coarse salt, then cleaned, salted again and flavored with ground black pepper. When cut it is presented with strips of skinny pink sandwiched with fat. It can be enjoyed au naturel, thinly sliced or just warmed and then placed on slices of tasteless bread. Its true vocation, however, is to end up in sauces, especially amatriciana and carbonara.onara.
SIZE: 350 grams.
SPECIFIC NOTES: Cinta Senese pureed seasoned bacon.
INGREDIENTS: Cinta Senese breed pork D.O.P .; salt; dextrose; sucrose; garlic; pepper; preservatives: E250; E252. Inedible gut.
STORAGE METHODE: To be kept in a cool and dry place.
RECOMMENDED COMBINATIONS: The bacon can be tasted naturally, sliced thinly or just warmed and then placed on slices of tasteless bread or bruschetta. In this case it is recommended to use a lipstick with Red wines decided or withBeers double malt. Its true vocation, however, is to end up in sauces, especially the amatriciana and carbonara which it represents the fundamental element..
AVERAGE DEADLINE: 90 days