The bacon is made with the parts of the pig stomach are squared and trimmed. The conservation of the rind or not depends on the type of preparation provided for the bacon. Trimmings of bacon are used for the fat part of salami (lard) or to obtain cracklings. After the trimming, bellies pass the salting. They are sprinkled with salt (in some areas, in addition to salt, we add herbs and spices – such as black pepper frequently, rarely other flavorings such as cloves and nutmeg) and are placed to rest for a few days.
PAIRINGS: Great to be eaten sliced rolled a breadstick as an aperitif.
IN THE KITCHEN: it is ideal for flavoring dishes and recipes and give a soft and fluffy texture to dishes for the amount of fat present in the product.
TASTE: Sweet on the outside with a marked note of flavor inside.