{"id":7295,"date":"2025-07-07T07:44:20","date_gmt":"2025-07-07T07:44:20","guid":{"rendered":"https:\/\/salumipasini.com\/product\/pancetta-steccata-legno-trancio\/"},"modified":"2026-10-24T23:37:43","modified_gmt":"2026-10-24T21:37:43","slug":"battened-bacon-slice","status":"publish","type":"product","link":"https:\/\/salumipasini.com\/en\/product\/battened-bacon-slice\/","title":{"rendered":"BATTENED BACON SLICE"},"content":{"rendered":"<div class=\"et_pb_column et_pb_column_1_2 et_pb_column_7_tb_body et_pb_css_mix_blend_mode_passthrough\">\n<div class=\"et_pb_module et_pb_text et_pb_text_6_tb_body et_pb_text_align_left et_pb_bg_layout_light\">\n<div class=\"et_pb_text_inner\">\n<div class=\"et_pb_column et_pb_column_1_2 et_pb_column_7_tb_body  et_pb_css_mix_blend_mode_passthrough\">\n<div class=\"et_pb_module et_pb_text et_pb_text_6_tb_body  et_pb_text_align_left et_pb_bg_layout_light\">\n<div class=\"et_pb_text_inner\">\n<p><strong>TIPS TO FULLY ENJOY IT<\/strong><\/p>\n<p>It is possible to use Battened Bacon in many different ways while cooking since its soft texture and its unique flavour make it perfect for different recipes. Battened Bacon is excellent thinly sliced \u200b\u200band served as a\u00a0<strong>classic aperitif<\/strong>\u00a0on a charcuterie board with mixed cold cuts and cheese. In particular, we recommend combining it with ripened cheese with an intense and savoury taste. It is also perfectly suitable for stuffing white meat rolls and preparing tasty main courses. As for side dishes, it matches well with vegetables such as fennel or asparagus. Battened Bacon is excellent<strong>\u00a0paired with\u00a0<\/strong>young not very tannic\u00a0<strong>medium-bodied<\/strong>\u00a0<strong>red wine,<\/strong>\u00a0such as Schiava Alto Adige DOC.<\/p>\n<p><strong>PROCESSING<\/strong><\/p>\n<p>Before starting the processing of the Battened Bacon, the selected meats are subjected to trimming and degreasing. Once the cuts are ready, the salting process begins. During this phase, the meat is flavoured with aromas, spices and salt. After that, the resting period begins: the Bacon is left to rest and\u00a0<strong>massaged<\/strong>\u00a0so that the spices and aromas are distributed evenly on the whole surface. Afterwards, the process that gives this cured meat its name takes place: the Bacon is\u00a0<strong>folded in two and squeezed between chestnut or birch wood sticks<\/strong>, to prevent air infiltration. Finally, it is seasoned for up to 3 months.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"et_pb_column et_pb_column_1_2 et_pb_column_8_tb_body  et_pb_css_mix_blend_mode_passthrough et-last-child\">\n<div class=\"et_pb_module et_pb_text et_pb_text_7_tb_body  et_pb_text_align_left et_pb_bg_layout_light\">\n<div class=\"et_pb_text_inner\">\n<p><strong>FUN FACTS \u00a0<\/strong><\/p>\n<p>However, Battened Bacon is\u00a0<strong>not the only variant<\/strong>\u00a0of bacon existing. There are several types depending on the processing to which the cut of meat is subjected.<\/p>\n<p>The variants included in the culinary tradition of the Italian regions are:<\/p>\n<ul>\n<li>Rolled bacon;<\/li>\n<li>Battened bacon;<\/li>\n<li>Flat Bacon.<\/li>\n<\/ul>\n<p>Battened Bacon has a decisive and intense aroma, with persistent hints of pepper. The\u00a0<strong>flavour<\/strong>\u00a0<strong>is<\/strong>\u00a0<strong>strong, intense\u00a0<\/strong>and pleasantly spiced, just like its perfume.<\/p>\n<p><strong>HISTORICAL BACKGROUND<\/strong><\/p>\n<p>Battened Bacon is a\u00a0<strong>typical Emilian cold cut<\/strong>\u00a0that owes its name to the ancient custom that characterizes its production. Originally, screws were used to tighten the slats, but today the string is used which is more practical and comfortable.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p><strong>Pancetta, also known as Bacon\u00a0<\/strong>is a typical cold cut of the Italian gastronomic tradition widespread in all regions of our country. Bacon is one of the two types of cured meat that can be obtained from the pork fat layer, a cut mainly composed of adipose tissue.<\/p>\n<p>Other than Bacon, Lard is also obtained from this chop. Battened Bacon is produced with<strong>\u00a0100% Italian pork meat<\/strong>.<\/p>\n","protected":false},"featured_media":7292,"template":"","meta":{"_acf_changed":false},"product_cat":[783,803],"product_tag":[],"giftcard-category":[],"class_list":["post-7295","product","type-product","status-publish","has-post-thumbnail","product_cat-bacon","product_cat-special-season","first","instock","taxable","shipping-taxable","purchasable","product-type-simple","rey-swatches",""],"acf":[],"_links":{"self":[{"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/product\/7295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/media\/7292"}],"wp:attachment":[{"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/media?parent=7295"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/product_cat?post=7295"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/product_tag?post=7295"},{"taxonomy":"giftcard-category","embeddable":true,"href":"https:\/\/salumipasini.com\/en\/wp-json\/wp\/v2\/giftcard-category?post=7295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}