Homemade black bacon with half garlic

Homemade black bacon with half garlic

The Pancetta Casereccia Nera with garlic from Salumificio Pedrazzoli is without rind, with garlic and externally flavored with black pepper powder.

To obtain this product, the central part of the pig's belly is used, squared, trimmed, and skinned. The piece is dry-salted with a mixture of sea salt, black pepper, and cloves, then it is rolled in black pepper powder and stuffed into a natural casing and tied. The aging takes place in cool environments and lasts for at least 30 days.

Its history

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

Homemade black bacon with half garlic: How is it produced

Salumificio Pedrazzoli, Lombardy

Ingredients Homemade black bacon with half garlic

Pancetta di suino, sale marino, spezie, destrosio; 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