|
|
| Denomination |
| Whole pancetta bacon – sliced – halved. |
| Raw material |
| Fresh pork pancetta from prime quality meats, carefully selected
and certified. |
| Packaging |
| Whole – Sliced vacuum-packed and under modified atmosphere. |
| Weight |
| Whole and sliced: from 1.5 kg to 2.5 kg. |
| Processing steps |
The pancetta, after trimming and squaring, is rinsed in dry
white wine seasoned with garlic, covered in herbs and spices,
and placed inside a steel tub where it is turned over and powerfully
massaged for a few days.
Later, it is taken out of the tub, hung onto racks, and sent
to curing. |
| Curing |
| 1 month and a half. |
| Ingredients |
| Pork, salt, dextrose, sucrose, herbs. |
| Preservatives |
| E 250 - E 252. |
| Anti-oxidants |
| E 301. |
| Expiration and conservation |
To be kept refrigerated, from + 4°C to + 6°C.
Vacuum-packed:
9 months. |
   |
