€17,50
€17,50
Pancetta, also known as Bacon is a typical cold cut of the Italian gastronomic tradition widespread in all regions of our country. Bacon is one of the two types of cured meat that can be obtained from the pork fat layer, a cut mainly composed of adipose tissue. Other than Bacon, Lard is also obtained from this chop.
Battened Bacon is produced with 100% Italian pork meat.
This format includes a useful branded wooden cutting board.
Pork meat (bacon with rind), salt, dextrose, natural flavours. Antioxidant: E301. Preservatives: E250, E252.
Pork meat (bacon with rind), salt, dextrose, natural flavours. Antioxidant: E301. Preservatives: E250, E252.
TIPS TO FULLY ENJOY IT
It is possible to use Battened Bacon in many different ways while cooking since its soft texture and its unique flavour make it perfect for different recipes. Battened Bacon is excellent thinly sliced and served as a classic aperitif on a charcuterie board with mixed cold cuts and cheese. In particular, we recommend combining it with ripened cheese with an intense and savoury taste. It is also perfectly suitable for stuffing white meat rolls and preparing tasty main courses. As for side dishes, it matches well with vegetables such as fennel or asparagus. Battened Bacon is excellent paired with young not very tannic medium-bodied red wine, such as 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 resting period begins: the Bacon is left to rest and massaged so that the spices and aromas are distributed evenly on the whole surface. Afterwards, the process that gives this cured meat its name takes place: the Bacon is folded in two and squeezed between chestnut or birch wood sticks, to prevent air infiltration. Finally, it is seasoned for up to 3 months.
FUN FACTS
However, Battened Bacon is not the only variant of bacon existing. There are several types depending on the processing to which the cut of meat is subjected.
The variants included in the culinary tradition of the Italian regions are:
Battened Bacon has a decisive and intense aroma, with persistent hints of pepper. The flavour is strong, intense and pleasantly spiced, just like its perfume.
HISTORICAL BACKGROUND
Battened Bacon is a typical Emilian cold cut that owes its name to the ancient custom that characterizes its production. Originally, screws were used to tighten the slats, but today the string is used which is more practical and comfortable.
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