BATTENED BACON HALF
28,50 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
INGREDIENTS
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
HOW TO ENJOY IT BEST
Battened Bacon is not the only existing variant of Bacon. In fact, there are several, depending on the processing the cut of meat undergoes. There are three main kinds of Bacon in the Italian culinary tradition: Rolled Bacon, Battened Bacon and Flat Bacon.
The smell of Battened Bacon is strong and aromatic, and among the spices used, the one that stands out most is black pepper. As for the taste, it has a strong and intense flavour and all the spices can be perceived.
Battened Bacon has a soft texture and unique flavour that make it very suitable for cooking and preparing several dishes.
For example, Battened Bacon is excellent on a charcuterie board for a traditional aperitif served with other cold cuts and cheese. In this case, the ideal combination is with mature tasty intensely-flavoured cheeses. It is also suitable as a stuffing for delicious white meat rolls or to add some flavour to second courses. We recommend trying it with vegetables such as fennel or asparagus and a glass of young, low-tannic, medium-bodied red wine, such as Schiava Alto Adige DOC.
PROCESSING STEPS
Before the processing of Battened Bacon begins, the meat is trimmed and degreased. Once the cuts are ready, the salting process begins and the meat is seasoned with flavourings, spices and salt. After that, the resting phase begins.
During this period, the meat is massaged so that the spices and flavourings are evenly distributed onto the surface and a uniform taste is achieved. Next, the process that distinguishes this type of Bacon from the others begins: the Bacon is folded and tied between two slats of chestnut or birch wood to prevent air infiltration. Finally, the curing process follows and can last up to three months.
HISTORICAL BACKGROUND
Battened Bacon is a typical Emilian cured meat that owes its name to the ancient custom that characterises its production. Originally, screws were used to tighten the sticks, while today the slats are tied with strings.
