| BACON
Bacon results from the processing of the part of the pig between the ham hock and the shoulder, from the skin to the ribs.
The different types of bacon that can be found on the market all come from the same cut of meat: the abdominal wall of pork.
Depending on processing, differences in shape, aroma and flavour are obtained. Therefore rectangular and cylindrical bacons, more or less flavoured are found.
The bacon we produce is cylindrical, weighing between 5-8 kg. With the deep red of the meat contrasting against the white of the fat. The meat has a pleasant smell, sweet, lightly spicy, with a flavourful and characteristic taste.
The slice presents itself as light pinkish white with darker red in the leaner parts. Bacon should be kept in the refrigerator or in a cold counter.
The presence of salt, a preservative, guarantees the duration of the product. Once cut bacon will keep for approximately 4 to 7 days. |
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