Cured Bacon

6,60

Stretched cured bacon is a particular variety of bacon because instead of the rolling cured bacon it is aged in its original shape (flat) and skillfully salted and flavoured.

The artisan processing of the pig follows the ancient methods and a slow ageing phase that enhances all its characteristics.

Hiblasus the traditional cold cuts
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Description

Stretched cured bacon is a particular variety of bacon because instead of the rolling cured bacon it is aged in its original shape (flat) and skillfully salted and flavoured.

The artisan processing of the pig follows the ancient methods and a slow ageing phase that enhances all its characteristics.

 

Organoleptic characteristics

Appearance – Square
Color – Ivory white for small fat parts
Consistency – Compact
Odor – Typical of cured pork.

Ingredients: Pork, salt, dextrose, sucrose, antioxidant E300,
preservative E252, E250, black pepper, fennel, natural flavours.Does not contain milk and gluten, may contain traces of nuts.

Weight: the weight of the bacon can vary from 2.2 kg to 2.6 kg. This variation is due to the aging process that involves a reduction in weight.

The quality of the flat cured bacon depends on the fat of the pork, the aromas, the seasoning and the quality of the raw material: Hiblasus raises pigs and sheep in the open field, their main source of food is: roots, seeds, fruit, leaves, tubers and even insects.

Important: Once opened by vacuum, the flat cured bacon should be left to rest and oxygenate for a few minutes. It is good to store the piece of bresaola in the fridge and covering the cut part with a transparent film.

At the end of the process, the slow ageing process allows to have an excellent result and an incredible product.