PORK BACON

Pancetta is a cured meat with ancient origins, in fact already present in the diet of Roman soldiers.   This type of salami has spread throughout Italy with different forms and methods of production: tense, spicy, sweet, rolled. The raw material used to make bacon is the front part of the pig's side.   This cut is characterized by the layers of fat and lean which are identifying the bacon and which give the product the red and white layers typical of the product. The careful research of raw materials, the meeting of fat and lean elements and their red and white colors that blend in the taste, make this cured meat a true masterpiece and a true delight for the palate.   Calabrian bacon is prepared with salt and Calabrian chilli powder or coarser ground.   The salt and chilli mixture is distributed first on the rind and then on the meat, massaging periodically so as to allow the flavor to penetrate deeply.   The maturation lasts more than 2 months. This is a type of salami that is perhaps more suitable than others for use in the kitchen, especially in the preparation of first courses and traditional dishes such as broad beans with bacon.   Rolls, omelettes, the list of recipes with bacon is truly many: in the kitchen, bacon is an ally that serves to add flavor and enhance the flavour.   Then there are the purists who eat it as it is, by itself, cut into pieces on bread.   Bon appétit! Meat origin in ITALY, preferably at km0.   Available in approximately 400g format.