SMOKED BACON SLICE

Smoked Bacon is a cured meat that is produced from selected italian pork meat. It is obtained from the lean belly part of the pork and looks like a squared cured meat, layered in red and pinkish white.

The Smoked Bacon has a soft consistency that melts in the mouth, thanks to the part of fat that also gives it a spicy, sweet and delicate taste. Because of its unique and characteristic flavor, Smoked Bacon is a very versatile cured meat that lends itself to being used in different types of recipes.

Although the best known combination is that of Smoked Bacon and eggs, it is not the only one capable to enhance the taste of this exquisite cold cut. In fact, Smoked Bacon is perfect as an appetizer served alone or accompanied by honey, walnuts and a cheese platter. Its flavor also makes it excellent for flavoring and making sautées tastier, for wrapping meat in delicious rolls or to give an extra flavor to first course recipes. Smoked Bacon is also perfect in combination with certain types of vegetables; for example, asparagus wrapped in bacon or velvety with crispy smoked bacon are excellent. In the special section of our site there are many recipes and creative ideas to create dishes that enhance the unique taste of this cold cut!

Processing

The production of Smoked Bacon involves three main phases:

1. Salting. In this phase the selected cuts of pork are sprinkled with a mixture of salt, spices and aromatic herbs.
2. Resting. During this period the Smoked Bacon is left to rest in order to absorb the aromas used. In this phase, the bacon is massaged by hand daily for about ten days so that the spices are absorbed evenly.
3. Drying. In this phase, which lasts about 3-4 days, the Smoked Bacon is left to dry to remove excess water.

Did you know that?

Smoked Bacon, in English, is called Bacon. It is the same product despite some small differences:

• The manufacturing process of Bacon is slightly different from that of Italian Smoked Bacon due to the different historical-gastronomic traditions.
• Bacon must always be consumed after cooking, while Smoked Bacon can also be eaten raw.
• Bacon can also be prepared with different cuts of pork and not just with the belly.