Seasoned sliced ​​bacon

Vacuum-packed slice of 100% Italian pork cheek. Born, raised and slaughtered in Italy from the National Protected Circuit.

Salted by hand, seasoned and vacuum packaged.

In vacuum pack of approximately 450g

Seasoning: 3/4 months.

Ingredients: 100% Italian pork and salt.

Price per kg: €14

For a respectable pasta carbonara or amatriciana, an essential ingredient must absolutely not be missing: seasoned bacon !

Whatever anyone says about the fact that it can easily be interchanged with bacon, in the dishes just mentioned, the traditional recipe requires that bacon be strictly used!

It is a cut of meat obtained from the cheek and throat of the pig, trimmed with great skill and attention.

How we prepare our seasoned bacon

To obtain a cured bacon that is of great quality and has a very good flavour, you must make sure you select only guaranteed meat.

The De Nunzio salami factory has always chosen only pigs coming from the National Protected Circuit , thanks to which the livestock are raised, fed and taken to the slaughterhouse with the utmost respect for their nature.

In full respect of the animal and its nutritional needs, every single pig is fed only with feed suited to its needs and is left free to graze in the open air.

This also contributes to obtaining soft, tasty meat, well balanced between fat and lean parts and easy to work with.

The pillow, specifically, is obtained by carefully cutting the part of the cheek and throat.

The pieces obtained are trimmed and covered with salt for a certain period of time, necessary to completely shield the meat from any bacterial formation.

During this period, the meat is delicately massaged by hand, to allow the salt to penetrate deeply.

After this initial phase, the bacon is left to mature for 3 or 4 months , depending on the size of the piece and the result you wish to obtain.

The maturation takes place in suitable rooms, i.e. well ventilated and with controlled temperatures.

When ready, the bacon can be eaten in strips, slices or cubes, cut either thinly or coarsely.

Thin slices of bacon reign supreme on platters, appetizers and hot bruschetta!

Crispy yields, however, can be used to give a crunchy note to the preparation of different types of dishes: risottos, soups, veloutés, second courses and salads.

To create a good balance of flavours, it is advisable to water the bacon with a good glass of red wine (such as Aglianico del Taburno ) or rosé (such as Aglianico rosato del Taburno ), with a strong and dry taste.

Before buying, read here too

The quality of our products is given by the attention we place in processing and conservation, as well as in the selection of Italian meats from the national protected circuit.

Our cured meats are made using traditional methods, stuffed exclusively in natural casings and DO NOT contain:

- preservatives, but only natural salt and spices

- lactose

- allergens

- gluten