€ 13,70 for 350/400g ca.
The herb-cured pancetta tesa by Corrado Benedetti offers sensory emotions that you will surely remember. Once it is carefully trimmed, it is placed to age for at least 90 days. After that, the spicing is done strictly by hand with various whole peppers, aromas, and herbs from the Lessini Mountains.
To the eye, it presents the dark notes of the external spicing and the rosy strokes of the meat balanced with the white fatty part. It emits a scent with spicy notes and hints of juniper. On the palate, it is soft and delivers flavors with light herbaceous and garlic notes.
Pork, salt, dextrose, spices, aromas
Antioxidants: E301, E300
Preservative: E252, E250
Average nutritional values per 100g of product
Energy value 530Kcal/2217kJ
Fats 52.2g of which saturated fatty acids 17g
Carbohydrates 0g of which sugars 0g
Proteins 15.2g
Salt 3g
The herb-seasoned cured bacon by Corrado Benedetti (which we present on this page in a portion of about 350/400g) can have various applications in the kitchen.
It adds a touch of uniqueness to a stuffing for a homemade focaccia. And precisely because it melts in your mouth, it is very pleasant on bread and on warm crostini of artisanal bread.
It is excellent, instead, on spaghetti for a nice dish of (fake) carbonara in the absence of guanciale.
€ 13,70
for 350/400g ca.
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Veneto
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