SD11TF
Slice | 250gr

8,90

SD11TF

SMOKED BACON SLICE

Slice | 250gr

8,90

Group-769

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Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Smoked Bacon is a cured meat made from 100% Italian selected pork.

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.

Although the most famous match is the Smoked Bacon with 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!

Ingredients

Italian pork meat (bacon with rind), salt, dextrose, spices, smoke flavourings, flavourings. Antioxidant: E301. Preservative: E250

Ingredients

Italian pork meat (bacon with rind), salt, dextrose, spices, smoke flavourings, flavourings. Antioxidant: E301. Preservative: E250

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and, once opened, store in cling film or in a kitchen towel and consume within 30 days. Keep refrigerated
NUTRITIONAL VALUES
Energy value
1676 KJ - 406 Kcal
Fat
39,1 g
of which saturated fatty acids
13,79 g
Carbohydrates
0 g
of which sugars
0 g
Protein
13,5 g
Salt
3,32 g

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:

  • The English Bacon processing procedure is slightly different from the Italian one due to different historical and gastronomic traditions;
  • English Bacon must only be eaten after cooking, whereas Italian Smoked Pancetta can also be enjoyed raw;
  • English Bacon can be prepared with different cuts of pork, while Italian Pancetta is made only out of belly meat.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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