Homemade white bacon rolled with whole garlic-free rind

Homemade white bacon rolled with whole garlic-free rind

The Pancetta Casereccia Bianca from Salumificio Pedrazzoli is made with rind and without garlic, and it is obtained from pork meats coming from the same farms of the Pedrazzoli family. It is the simple version of Pancetta Casereccia Nera, much more delicate, and is suitable for all those who love cured meats that are not too contrasting and strong in flavor.

To obtain this product, the central part of the pig's belly is used, trimmed and skinned. The piece is then dry salted for about 15 days and seasoned with various spices such as nutmeg, cinnamon, and coriander. It is then stuffed into a natural casing, hand-tied, and placed to age for at least 30 days in cool environments.


HIS STORY

Pancetta has ancient historical origins that date back to the time of the Roman Empire when it was given to soldiers in slices every three days. In later periods, it also became a method of payment, as in the Longobard period when masons were paid with cuts of pancetta at the beginning of the seasonal work.

Homemade white bacon rolled with whole garlic-free rind: How is it produced

Salumificio Pedrazzoli, Lombardy

Ingredients Homemade white bacon rolled with whole garlic-free rind

Pancetta di suino, sale marino, destrosio, spezie; antiossidante: ascorbato di sodio; conservanti: nitrato di potassio, nitrito di sodio.

Allergeni: nessuno

Shelf-life: 120 giorni

Nutritional values

Valori nutrizionali medi per 100g di prodotto

Energia: 530kcal / 2217kj
Grassi: 52,2g di cui saturi 17,11g
Carboidrati: 0g di cui zuccheri 0g
Proteine: 15,1g
Sale: 3g