THE PROCESSING OF THE PILLOW: The bacon is obtained from the carefully trimmed pork cheek. It is salted and cured like bacon, then it is seasoned. It has a similar appearance to bacon, although with less fat. It comes with the classic lean veins combined with fine fat which together give the product an unparalleled intense flavor. For the processing of the bacon our Artigiano dei Salumi foresees four phases: the meat is sprinkled with a mixture of salt and spices, according to the traditional recipe; cold rest, to allow the salt and aromas to be distributed evenly in the meat; after massaging, the product is left to dry in special rooms, for a period ranging from 3 to 5 days with the addition of the chilli and the necessary aromas to make it spicy at the right point; at the end of drying, the seasoning period begins.
Features and Info
SIZE : About 1200 grams.
SPECIFIC NOTES: Pork cheek seasoned with lean veins combined with fine fat.
ORGANOLEPTIC CHARACTERISTICS: Seasoning: about 15 days, whole bacon.
STORAGE METHOD : Keep in a cold and dry place.
INGREDIANTS: Pork cheek, salt, natural flavors, chilli, dextrose. Product without dyes, gluten, milk and its derivatives. Antioxidants E301, Preservatives E250 E252.
AVERAGE NUTRITION VALUES FOR 100gr OF PRODUCT: energy value 626kcal / 2615 kj, fat 63g / of which saturated 25.2g, carbohydrates 0g / of which sugars 0g, proteins 14.15g, salt 3.23g
PRODUCER : SALVATORI artisan of cured meats Artisan quality since 1980
AVERAGE DEADLINE : 20/40 days.