ROLLED BACON

Pancetta (bacon) is an extremely common cured meat in the Italian culinary tradition, in fact, it is widespread in all regions. Rolled Bacon is produced from pork born and raised in Italy and from selected farms.

There are different types of Bacon depending on the processing to which the piece is subjected. These vary from region to region depending on the culinary tradition of the area where this cold cut is produced. We can distinguish:

• Rolled bacon. It can be with or without rind.
• Battened bacon with rind.
• Bacon spread with rind.

The Rolled Bacon has intense aromas on the nose, among which the hint of pepper stands out. On the palate, however, we find confirmation of the spiciness and resolute notes already perceived by the nose. Rolled Bacon can be enjoyed in several ways. Its soft texture and strong taste make it the perfect ingredient for stuffing rolls, roasts or stuffed with meat.

In addition, it is also perfect to serve as a classic aperitif on a mixed platter of cold cuts and cheeses. The 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 meats that are subjected to various treatments such as trimming, skinning and degreasing. Once ready, the cuts are subjected to the salting process. In this phase, the meat is flavored with salt, herbs and spices. Subsequently, the Rolled Bacon is left to rest, is massaged to ensure that the aromas and spices used are absorbed evenly, and is folded on itself by folding it like a book to prevent air infiltration. Finally, the maturing phase follows which lasts about two or three months.

Do you know that?

Rolled Bacon is one of the most popular cured meats in Italy. In fact, it is produced in all regions in Italy and in some of them it is also part of the list of Traditional Agri-food Products. In addition, there are two rolled bacon that have obtained the DOP certification:

• Pancetta Piacentina DOP. It is left to mature for at least 3 months and is characterized by an extremely unique and particular flavor due to the fact that it is flavored with cloves.
• Pancetta di Calabria DOP. It is left to mature for at least 150 days and takes on an extremely characteristic and spicy flavor due to the fact that it is flavored with spicy red pepper and chilli.