€34,90
€34,90
Smoked Bacon is a cured meat made from 100% Italian-selected pork meat.
Smoked Bacon has a soft texture given by the aromatic, sweet and highly delicate fat part that will literally melt in your mouth. Due to this unique and characteristic flavour, Smoked Bacon is a very versatile cured meat that can be used in various recipes.
Italian pork meat (bacon with rind), salt, dextrose, spices, smoke flavourings, flavourings. Antioxidant: E301. Preservative: E250
Italian pork meat (bacon with rind), salt, dextrose, spices, smoke flavourings, flavourings. Antioxidant: E301. Preservative: E250
HOW TO ENJOY IT BEST
Although the most famous match is the Smoked Bacon and Eggs combo, this is not the only one that can enhance the taste of this exquisite cold cut. In fact, Smoked Bacon is perfect as an appetiser served on its own or with honey, nuts and cheese. Its flavour makes it also excellent to savour stir-fries, first courses or stuffing meat rolls. Smoked Pancetta goes also perfectly with certain types of vegetables for example to make Bacon-wrapped asparagus or puree soups with Crispy Bacon. Click on the Recipe section of our website to discover all the recipes and creative ideas to enhance the unique taste of this cured meat!
PROCESSING STEPS
Smoked Bacon is produced from lean belly pork meat and looks like a square cured meat with pink and white layers.
The production of Smoked Pancetta consists of three main stages:
1) Salting: in this phase, selected cuts of pork are sprinkled with a mixture of salt, spices and herbs;
2) Resting: Bacon is left to rest in order to fully absorb the spices. During this phase, it is massaged by hand every day for about ten days so that the spices are spread evenly.
3) Drying: this step lasts about 3-4 days and allows Smoked Pancetta to lose the water in excess.
CURIOSITIES
Italian Smoked Pancetta Bacon is referred to just as Bacon in English, but there might be some minor differences:
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