bacon - I Sapori di Anna https://www.isaporidianna.com/en/product-tag/bacon/ Shop Online Fri, 10 Feb 2023 16:26:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.isaporidianna.com/wp-content/uploads/2018/04/cropped-Favicon-I-Sapori-di-Parma-32x32.png bacon - I Sapori di Anna https://www.isaporidianna.com/en/product-tag/bacon/ 32 32 Vacuum-packed bacon without rind https://www.isaporidianna.com/en/shop/parma-ham-and-sausages/bacon-dried-without-cotton-vacuum/ https://www.isaporidianna.com/en/shop/parma-ham-and-sausages/bacon-dried-without-cotton-vacuum/#respond Mon, 04 Jun 2018 15:56:38 +0000 https://www.isaporidianna.com/negozio/uncategorized/pancetta-steccata-senza-cotenna-sottovuoto/ Pancetta is a cured sausage made by processing meat from the belly of the pig, one of the fattest parts of the animal.
The meats are trimmed and then undergo the salting process: the Pancettas are sprinkled with salt and, sometimes, by spices and flavorings and then left to rest for a few days.
After this stage, the Pancetta is "splinted," that is, clamped between two boards tied firmly together, and is left to mature for a period that can last 40 to 60 days for smaller cured meats and up to 90 to 120 days for larger ones. Curing is a very important stage that gives the cured meat a very intense, sweet and enveloping flavor, which is why its uses in cooking are varied.
Pancetta can be enjoyed on its own, combined with other cured meats, accompanied by polenta, pickles/vinegars and cheeses, and, moreover, it is also used to make tasty pasta dishes: its soft texture and excellent melt-in-your-mouth texture will win you over!

Weight: about 0.9/1.1 kg

L'articolo Vacuum-packed bacon without rind proviene da I Sapori di Anna.

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