Pancetta Piacentina DOP

Piacenza, Emilia-Romagna

Pancetta Piacentina DOP – Photo Valtidone Salumi

The bacon was very popular since the fourteenth century as reflected in the municipal registers of Piacenza and the writings of Giulio Landi, in which tells of the excellent product quality. The characteristic taste, sweet and soft, is closely linked to environmental conditions of the production area, characterized by woodlands and valleys of the temperate climate that allows a slow and gradual maturation.

How to consume
The bacon is often used either raw, such as a starter in combination with beans and cheese, and cooked to enhance the flavor of many other dishes as the easy combination of different flavors, from vegetables to pasta dishes, to various preparations meat. It is usual pairing with the DOC wines of the area.

How to preserve
The ideal storage conditions for the whole product temperature are from 12 to 15 degrees and humidity around 60-70%. Once cut, Bacon Piacentina can keep in the refrigerator making sure to coat the exposed surface of the product with a cling film. It is also convenient to remove from the refrigerator an hour before cutting because it is less tasty eaten cold. The product is kept under vacuum at a maximum temperature of 6 degrees.

How to make
The bacon is one of the cuts of pork fat. The production of the bacon Piacentina takes place according to these steps: trimming, dry salting, binding, drying and curing. The process of salting is done by hand and is to put meat in contact with a mixture of salt, natural flavorings and spices and leave in refrigerator for 15 days. Then proceed to scrape, to remove any residue from the processing and the excess salt and spices. Breasts are then rolled with the possible addition of lean meat from the production area, through the traditional tie. The parts not covered by the rind strips are applied to pig’s bladder on the outside and paper plant on the longitudinal part in order to obtain protection during natural seasoning. He then made the holes over the entire surface and can leave the bacon at temperatures between 0 and 5 degrees for several hours. Following the drying phase, at a maximum temperature of 25 degrees, not more than seven days, and finally maturing, which lasts at least two months.

Source: ISMEA

Real Italian Salami products available for purchasee online.

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

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