Seasoned Black Pork Bacon
Like bacon, it comes from the belly section and retains its natural rind. A very fine product with a particularly delicate and elegant aromatic presence.
Weight approximately 3 kg
Minimum aging 3 months, free from dairy products, gluten-free
Duration 120 days
Seasoned Black Pork Bacon: How is it produced
Salumificio Pedrazzoli, Emilia Romagna
Pedrazzoli has dedicated this luxury line to those seeking excellence by combining products of the highest quality with a unique design and look. Q+ is a collection of extra products because it represents the values of traditional charcuterie, embodies the philosophy of healthy eating, and tells the virtues of a land rich in sentiment and flavors. For this line, the Pedrazzoli family uses very mature meats from pigs over 200 kg and ensures a minimum aging period. All products have also been designed to become genuine gifts for special occasions or celebrations. Great Italian chefs and industry magazines have dedicated initiatives to enhance these unique cured meats from Italy. Among the luxury Q+ products are not only white pigs but also the rediscovery of the ancient Black Pig of Parma, the living historical testimony of the charcuterie tradition of the Po Valley. This was the pig that grazed these lands during the Roman Empire; an indigenous breed characterized by its black coat and long wattles. A wild life of nearly two years in the woods of Parma. A prolonged aging period (over 6 months) distinguishes the Q+ line of the Black Pig of Parma.
Ingredients Seasoned Black Pork Bacon
Nutritional values