Rolled bacon from Martina Franca

From >10.00 €

Weight

500 gr

750 gr

1 kg

1,5 kg

Giorni

Ore

Minuti

Secondi

A concentrate of fragrance, sweetness, and flavor obtained from the lean belly of the pig, salted and flavored with pepper and other spices, then rolled in a natural casing
When sliced, the piece is characterized by the typical alternation of vivid red and pale pink layers
Smoked with oak wood and aged for at least 80 days

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Description

We only use animals that live in the wild in the Apulian bassa Murgia for all our products, both for cured meats and butchered meats. Our products are processed using artisanal methods. The part used is pork belly or wild boar without the ribs.

Preparation Method

1st Phase: Salting

The bacon is deboned and salted with pepper and natural flavourings for about 8 days. It is then washed with vin cotto*; after drying, it is again spiced with natural flavourings (pepper, chilli and forest herbs).

2nd Phase: Smoking

The product is smoked for at least one day with strawberry tree (an oak tree found only in the Pianelle di Martina Franca forest), thyme and rosemary.

3rd Phase: Seasoning

The bacon is matured inside a trullo for at least 80 days.

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

Rolled bacon is obtained from the ventral area of the pig, processed by hand. It is unmistakably presented with alternating layers of fat and lean parts, more or less thin. Depending on the type of bacon you want, you get different pieces. If a bacon to be rolled up is desired, a whole piece is obtained from which the ribs are removed.

Rolled bacon is rolled with salt and other spices and cured for a longer period of time. At the end of the curing process, it is consumed like a sausage by cutting it into thin slices. Salting is the main stage, in which the meat is covered with plenty of coarse salt so that not even the sides are left uncovered. Contact with the salt lasts for a minimum of 7 days and a maximum of 10 days. During this phase the meat absorbs the amount of salt that will allow it to keep over time.

The meat is washed with vin cotto and left to dry for half a day. Then the surfaces are sprinkled with various spices: ground pepper, chilli pepper, fennel seeds. The spices adhere to the meat and do not come off because they are tightly packed in the centre of the product.

Seasoning: 90 to 140 days

Raw material: Wild pork from our forests and farms. The piece used is the belly of the pig.

How to serve it: At the table with warm bruschetta bread and slices of rolled bacon with a pinch of pepper.

In its cylindrical shape, it is covered with cuts of lean meat and veins of white fat.

The nose presents sweet, clean notes of tanning and above all sensations of wood and smoke, intense but not invasive. Sensations that return in the mouth and combine with good pepper, seasoned meat and a balanced savouriness. The structure is firm but juicy and melting.

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: store between 0°C and +4°C