BATTENED BACON SLICE WITH CUTTING BOARD

Pancetta Steccata (Battened Bacon) is a charcuterie product of the Italian gastronomic tradition, widespread in all regions of the country. Bacon is one of the two cured meats that are obtained from the fat part of the pig and it is composed for the most part of adipose tissue. 

In addition to Bacon, from this particular cut, it is possible to obtain another Italian typical cold cut which is Lard. Battened bacon is produced with 100% Italian pork meat. This product is sent together with a practical branded wooden cutting board.

However, Battened Bacon is not the only variant of Bacon. There are several types of Bacon, depending on the processing the cut of meat is subjected. The variants included in the culinary tradition of the Italian regions are:

• Rolled Bacon;
• Battened Bacon;
• Flat Bacon.

Battened Bacon has a decisive and flavoured smell and pepper is the aroma that stands out the most among the others. Battened Bacon has a strong and intense flavour and all the spices can be perceived. It is possible to use Battened Bacon in different ways, since its soft texture and unique flavour make it perfect for different recipes. 

Battened Bacon is excellent ​when served in thin slices as a classic aperitif along with other cured meats and cheeses. In this case, the perfect pairing is with mature cheeses with an intense and savoury taste. In addition, it is suitable to be rolled around white meat to create tasty second courses. It is also excellent served with vegetables such as fennel or asparagus. Battened Bacon is excellent paired with a not very tannic medium-bodied young red wine. For example, the Schiava Alto Adige DOC.

Processing

Before starting the processing of the Battened Bacon, the selected meats are subjected to trimming and degreasing. Once the cuts are ready, the salting process begins. During this phase, the meat is flavoured with aromas, spices and salt. After that, the Bacon is left to marinate and is massaged so that the spices and aromas are distributed evenly. Subsequently, the process that gives its name to this kind of Bacon takes place: the product is folded and tightened between chestnut or birch wood slats, to prevent it from air infiltration. Finally, it is matured up to 3 months.

Historical background

Battened Bacon is a typical charcuterie product of Emilia Romagna – an Italian region famous for its charcuterie tradition – that takes its name from the ancient custom that characterises its production. Originally, screws were used to tighten the slats, but today the string is used, since it is more practical and comfortable.