Pancetta di Parma (Traditional Parmesan Bacon)

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€89.00

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Parmesan Bacon comes from pork's front part, the fat one, that is manually trimmed and salted (with herbs and pepper). Then, it is sewed up, bundled up and seasoned in highly humid cellars (80% humidity tax) for at least 8 months. After that, Bacon is ready to be tasted.

Details

HOW TO TASTE PANCETTA (ITALIAN BACON):

Our typical Italian Bacon from Parma is suitable for many different uses and purposes, starting from aperitif with hot croutons and strong red wine, for cooking first courses (ex: pasta tagliatelle with pieces of roasted bacon and single cream) until second courses (ex: roasts and stuffed rolls). It's also delightful as complete dish together with other Salumi from Parma and a good red wine.

The Farmer we've selected for you is well-known all over our Land for the high-quality and genuineness of raw material (porks). Bacon should be kept in a fresh, humid place (better if a cellar) and once opened kept refrigerated wrapped up with a dampened cotton cloth (better dampening with wine, if possible).

Additional Information

Zone of origin	Stradella, Parma (Italy)
Producer	Labadini
Appellation	Pancetta di Parma
Seasoning	About 3 Months
Quantity per Unit	About 9 Kg./ 19,8 lb.
Gluten-free	Yes

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