BATTENED BACON SLICE

Pancetta (bacon) is a typical cold cut of the Italian gastronomic tradition and widespread in all regions of our country. Bacon is one of the two cured meats that are obtained from the covering fat of the pig, a cut composed for the most part of adipose tissue.

From this cut, in addition to the Bacon, the Lard is obtained. Battened Bacon is produced with the meat of 100% Italian pork.

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

• Rolled bacon;
• Battened bacon;
• Pancetta stesa.

On the nose, the Battened Bacon is decisive and flavored and, among the aromas, the one that stands out most is pepper. The taste has a strong and intense flavor; moreover, there is a pleasant confirmation of the spices with which it is flavored. In the kitchen it is possible to use the battened bacon in different ways, since its soft texture and its unique flavor make it perfect for different recipes.

Battened Bacon is excellent thinly sliced ​​and served as a classic aperitif accompanied by other cold cuts and cheeses. For this use, the combination with mature cheeses with an intense and savory taste is perfect. In addition, it is very suitable for rolling around white meat to create tasty main courses. Or again, it is also excellent as an accompaniment to vegetables such as fennel or asparagus. Battened Bacon is excellent paired with a young red wine, not very tannic and medium-bodied. 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 flavored with aromas, spices and salt. After that, the rest phase begins. During this period, the Bacon is left to rest and is massaged so that the spices and aromas are distributed evenly. Subsequently, the process that gives its name to this cold cut takes place, namely the Bacon is folded and squeezed between chestnut or birch wood sticks, to prevent air infiltration. Finally, it is seasoned for up to 3 months.

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.