The Pancetta Agliata 8 with garlic) owes its origin to the use made in the past of this salami, that is to say the possibility to use it in pieces, given its strong aroma, to flavor soups, soups and roasts. Today we continue to appreciate it also because it is so strongly flavored.
RAW MATERIALS USED: National fresh pork bacon
CASE: food net and parchment paper
SEASONING: 30-60 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork belly, salt, dextrose, spices and granulated garlic, antioxidant: sodium ascorbate. Preservatives: potassium nitrate and sodium nitrite
CUTTING APPEARANCE: red in the lean parts and pinkish white in the mixed ones.
ORGANOLEPTIC CHARACTERISTICS: compact slice when cut, sweet but very intense taste of garlic, aroma of fresh and spicy meat.
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in cellophane.
CONSUMPTION: To be tasted as it is, thinly sliced, after having removed the net, for appetizers or toasted bruschetta. You can also find innovative recipes created for us by famous food bloggers and chefs in the Recipes section.