Pancetta canusina


pacetta canusina – Photo Radio Emilia Romagna

Territory concerned to production

The production area of product comprises the thirteen municipalities in the Apennines Mountain Community Reggiano Baiso Busana, Carpineti Casina, or Castelnuovo Monti Canossa Ligonchio Ramiseto, Toano, peaks, Viano Villa Minozzo and Collagna.

Description of product

The composition of bacon Canusina is: fresh pork belly butchered by no more than 2 days. Other permitted ingredients: salt and tanning. Preservative: E 252 – Potassium nitrate.

Description of methods of processing and storage ripening

The production phase of Bacon Canusina begins with the choice and selection of meat cuts that are used in the production process. The cuts of meat fresh bellies are trimmed by hand. The product thus obtained is deposited on special frames in solitary curing temperature ranging from 2 to 6 ° C. for a period of between 5-15 days depending on seasonal temperature.

Completed the period of curing, the product is returned to the processing room, scraped clean, removing any remaining unabsorbed salt meat and fat soft excess coiled. Then the mixture is sewn into the pork rind with special needles and twine common, the details of the rind, are sewn so that the cylindrical sausage.

At this point the product may be two types of processing to final presentation on market: Bacon Bacon and battened

History found

Everything leads to believe that the slow transition between the prehistory and history, in the Po valley there are several types of pigs, more differentiated in size and habits and for other reasons, all formed a single biological species with potential for mutual fruitful intersection . The wild boar (Sus scrofa ferus) living free in the vast woodlands and / or muddy in the plains and woods of the hills and mountains fed the berries, especially acorns, and was hunted. Herds of animals and semidomestici relatively large size, but with continuous opportunities to cross with wild boar living in the woods around human settlements, the young animals were taken for slaughter. Pigs more domestic and smaller size also lived in close proximity to man, in his home village and in close “antropofilia” feeding on waste. From the beginning of human civilization, the pig takes a very important role.

Real Italian Salami products available for purchasee online.

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Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

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Pork and beef

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14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy


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Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

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