Description

For all our products, both cured meats and butcher's meats, we only use animals that live in the wild in the lower Murgia Pugliese. Our products are processed using an artisanal method.

The part used to produce this cured meat is private pork or wild boar cheek.

Preparation Method

1st Phase: Salting

The bacon is boned and salted with the addition of pepper and natural flavors for about 8 days. It is then washed with cooked wine*. After being dried, it is spiced again with natural flavors (pepper, chilli and forest flavours).

2nd Phase: Smoking

The product is smoked for at least a day with fragno (local oak tree found only in the Bosco Pianelle di Martina Franca), thyme and rosemary.

3rd Phase: Seasoning

The bacon is matured inside a trullo for at least 60 days. This product is preferably used for matriciana.

*Cooked wine/vincotto: wine obtained by fermenting the must with the addition of cooked must reduced to 1/10.

Ingredients: Pork, salt, pepper, vincotto (white wine, grape cooked, sulfites), spices, flavorings, antioxidants E301, preservatives E252-E250, smoked with strawberry wood

DOES NOT CONTAIN GLUTEN AND LACTOSE

Storage condition: dry and cool environment