It is obtained from carefully trimmed pork cheek, it is salted and tanned like bacon, then it is seasoned. It has a similar appearance to bacon, even if it has less fat. It presents itself with the classic lean veins combined with the precious fat that together give the product an unparalleled flavor. For the processing of the bacon, our Artigiano dei Salumi foresees four phases: - sprinkle the meats with a mixture of salt and spices, according to the traditional recipe; - cold rest, to allow salt and aromas to distribute evenly in the meat; after massaging, the product is left to dry in special rooms, for a period ranging from 3 to 5 days; - at the end of drying, the seasoning period begins..
SPECIFIC NOTES: Seasoned pork cheek with lean veins combined with fine fat.
ORGANOLEPTIC CHARACTERISTICS: Seasoning: about 15 days, Shape: whole bacon.
INGREDIENTS: Pork cheek, salt, natural flavors, dextrose. Product without dyes, gluten-free, Milk and its derivatives. Antioxidants E301, Preservatives E250 E252. Inedible gut.
STORAGE METHOD: 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.