€10,50
€10,50
Pancetta (bacon) is an extremely common cured meat in the Italian food tradition. In fact, it is widespread in all regions. Rolled Bacon is produced from Italian pork meat from selected farms.
Rolled Bacon has an intense aromatic perfume, thanks to the hints of pepper that really stand out. The same spiciness and intense notes can also be found in its flavour.
This convenient set of trays makes it ready to be savoured!
Pork bacon, salt, dextrose, spices, flavours; antioxidant: sodium ascorbate (E301); preservatives: sodium nitrite (E250), potassium nitrite (E252)
Pork bacon, salt, dextrose, spices, flavours; antioxidant: sodium ascorbate (E301); preservatives: sodium nitrite (E250), potassium nitrite (E252)
TIPS TO FULLY ENJOY IT
Rolled Bacon can be enjoyed in several ways. Its soft texture and strong taste make it the perfect ingredient to furtherly flavour meat rolls, roasts or to prepare meat-based stuffing. In addition, it is also perfect for an Italian-style aperitif by serving it on a charcuterie board with other cold cuts and cheese. Rolled Bacon is excellent combined with a fresh wine with a balanced and pleasant taste. For example, the Franciacorta Brut DOCG sparkling wine.
PROCESSING
Rolled Bacon is produced from 100% Italian meat subjected to various treatments such as trimming, skinning and degreasing. Once ready, the cuts are salted and the meat is also flavoured with herbs and spices. Subsequently, the Rolled Bacon is first left to rest and then massaged to ensure that the aromas and spices used are absorbed evenly. At this point, the phase that gives it its name takes place: the bacon is rolled to prevent air infiltration and cured for about two or three months.
CURIOUS FACTS
Rolled Bacon is one of the most popular cured meats in Italy. In fact, it is produced in all regions and in some of them it is also included in the list of the Traditional Food Products. In addition, there are two types of Rolled Bacon that obtained the DOP certification:
There are three main types of Bacon depending on the processing steps followed. These vary from region to region depending on the culinary tradition of the production area. The three main categories are: Rolled bacon (with or without rind), Battened bacon (with rind) and Bacon (with rind).
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