The “Pancetta” (Bacon)
The “Pancetta” (Bacon)
Its story..
From the earliest traces of its history, dating back to Roman imperial era, the bacon was one of the major energy reserves to face the hardest human activities.
It is said that Legionaries received every three days a ration of bacon or lard. In the Lombard period, the bricklayers were provided by a quantity of 5 kg at the beginning of seasonal work. The typical connotation of ” Tuscan Rigatino ” dates back to the Etruscan civilization.
The recognition of these valuable properties accompanied bacon until the twentieth century through popular culture and nutritional habits, the basis of country wisdom, capable of supporting scientific knowledge in nutrition and in the construction and preservation of basic principles of a healthy and natural life.
The attainment of wellness, unfortunately, more often virtual, conquered but not always properly consolidated, allowed the increase in life quality and expectancy, but we must not lose the roots of our culinary traditions that are in bacon: not only the energy features definitely not essential, but above all, its rich and unique flavors, capable to enhance many recipes belonging to our incomparable culinary heritage
Particular signs
The bacon is appreciated as a source of rich and distinctive flavors that are essential for the realization of typical Italian dishes.
Its main role is confirmed by the presence in many recipes belonging to the tradition of other countries, and now adopted by global gastronomic habits.
…how is made, let’s go backstage
For the realization of bacon, it is used an anatomical part, commonly called “belly.” Our production uses only the “National heavy Pig”, slaughtered at the acquisition of sexual maturity, on the ninth month of life.
The pancetta stesa
(“stretched bacon”)
For bacon production, we use the leanest part of the pig’s belly, obtained through a careful trimming of anatomical cut. After getting the desired size we start salting with carefully dosed mixture of salt, spices and natural flavors.
The choice and dosage of such ingredients and efficacy of the churn, machinery used for this step of the production process, represent distinctive elements of product quality and genuineness.
Few natural ingredients and much respect for the traditional “norcina” (butcher’s) art. After salting phase, there is stewing and the first drying inside specific locals where meat is heated at a set temperature to allow the loss of part of liquid and the beginning of fermentation.
At this point the product is ready for seasoning in environments with constant temperature and humidity. The duration of this phase is subject to the obtaining of a well seasoned product that can be finally packaged and / or portioned, labeled and wrapped for commercialization for the assisted sale or free service.
The pancetta stesa (“stretched bacon”)
For bacon production, we use the leanest part of the pig’s belly, obtained through a careful trimming of anatomical cut. After getting the desired size we start salting with carefully dosed mixture of salt, spices and natural flavors.
The choice and dosage of such ingredients and efficacy of the churn, machinery used for this step of the production process, represent distinctive elements of product quality and genuineness.
Few natural ingredients and much respect for the traditional “norcina” (butcher’s) art. After salting phase, there is stewing and the first drying inside specific locals where meat is heated at a set temperature to allow the loss of part of liquid and the beginning of fermentation.
At this point the product is ready for seasoning in environments with constant temperature and humidity. The duration of this phase is subject to the obtaining of a well seasoned product that can be finally packaged and / or portioned, labeled and wrapped for commercialization for the assisted sale or free service.
The pancetta stesa (“stretched bacon”)
For bacon production, we use the leanest part of the pig’s belly, obtained through a careful trimming of anatomical cut. After getting the desired size we start salting with carefully dosed mixture of salt, spices and natural flavors.
The choice and dosage of such ingredients and efficacy of the churn, machinery used for this step of the production process, represent distinctive elements of product quality and genuineness.
Few natural ingredients and much respect for the traditional “norcina” (butcher’s) art. After salting phase, there is stewing and the first drying inside specific locals where meat is heated at a set temperature to allow the loss of part of liquid and the beginning of fermentation.
At this point the product is ready for seasoning in environments with constant temperature and humidity. The duration of this phase is subject to the obtaining of a well seasoned product that can be finally packaged and / or portioned, labeled and wrapped for commercialization for the assisted sale or free service.
The rolled bacon
As suggested by definition, the difference from the one stretched is the rolling after salting. Scalping before rolling and bagging into synthetic and inedible casing characterize the further distinction between the bacon with or without rind.
Through an even more careful trimming and degreasing and a rolling of two bacons without rind, according to a particularly accurate technique, we have the so-called double rolled Bacon, characterized by the generous size of slices able to enhance its lean.
The rolled bacon
As suggested by definition, the difference from the one stretched is the rolling after salting.
Scalping before rolling and bagging into synthetic and inedible casing characterize the further distinction between the bacon with or without rind.
Through an even more careful trimming and degreasing and a rolling of two bacons without rind, according to a particularly accurate technique, we have the so-called double rolled Bacon, characterized by the generous size of slices able to enhance its lean.
Our range
For assisted sales
| CODE | DESCRIPTION | WEIGHT |
|---|---|---|
| 101.1 | National stretched bacon whole | kg 3 |
| 101.2 | National stretched bacon half vaccum | kg 1,5 |
| 103.1 | Pancetta nazionale rolled with rind whole | kg 3 |
| 103.2 | Pancetta nazionale rolled with rind half vacuum | kg 1,5 |
| 104.1 | Pancetta nazionale rolled without rind whole | kg 2,5 |
| 104.2 | Pancetta nazionale rolled without rind half vacuum | kg 1,25 |
| 106.1 | Pancetta nazionale double rolled whole | kg 5 |
| 106.2 | Pancetta nazionale double rolled half vacuum | kg 2,5 |
Free service
| CODE | DESCRIPTION | WEIGHT |
|---|---|---|
| 102.1 | National bacon stretched pieces vacuum | gr 300 |
| 105.1 | National bacon rolled without rind pieces vacuum | gr 400 |
