The cured bacon is obtained from the abdominal and thoracic parts of the Duroc breed pigs raised by "Porcellet". The preparation is very similar to that of ham, first the bacon is salted and then the curing process goes through. These cured bacon are characterized by their great juiciness and creaminess that spreads through the mouth, being a delight for the taste buds.
It is served in vacuum-packed slices and we recommend keeping it refrigerated to keep it for a longer time. It can be consumed directly, although it can also be used for cooking.
Made with cured bacon and salt.
Ideal to take on a table of dry sausages, as well as to use it as a special ingredient in a pizza or pasta carbonara.
Net weight: blister pack of 100g approx.