Streaky Bacon of Nero dei Nebrodi Pig The cured streaky bacon from Nero dei Nebrodi Pig, also known as pancetta tesa, is an excellence of artisanal Sicilian cured meats. It is obtained from the prized belly of the semi-free range pig, distinguished by its intense flavor, compact texture, and rich aroma, ideal for direct consumption and gourmet recipes. Main characteristics include selected raw material, meat from Nero dei Nebrodi Pig, known for its superior quality. The bacon is naturally flavored with a surface coated with black pepper and ground red chili, enhancing its flavor. It is versatile in the kitchen, perfect for platters, first courses, second courses, and gourmet preparations, and undergoes an artisanal curing process of at least 60-90 days in controlled temperature and humidity environments. The processing of cured bacon follows an artisanal process that values traditional Sicilian techniques. The salting involves working the meat with sea salt from Trapani, evenly distributed by daily rotation of the cut to ensure balanced salinity. Brushing is used to remove excess salt, preparing the product for the next phase. During the spicing, black pepper and chili are applied, penetrating the meat and giving a strong and aromatic flavor. Finally, the curing is fundamental for a slow refinement of 2-3 months, useful for developing aromas, texture, and complexity. Cured bacon is perfect when sliced thin for appetizers and aperitifs, to enrich sauces and first courses, as well as to add character to meat second courses or side dishes. Buy online the cured bacon from Nero dei Nebrodi Pig and bring to the table an artisanal Sicilian cured meat of high quality, a symbol of tradition and authenticity.
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Streaky Bacon of Nero dei Nebrodi Pig The cured streaky bacon from Nero dei Nebrodi Pig, also known as pancetta tesa, is an excellence of artisanal Sicilian cured meats. It is obtained from the prized belly of the semi-free range pig, distinguished by its intense flavor, compact texture, and rich aroma, ideal for direct consumption and gourmet recipes. Main characteristics include selected raw material, meat from Nero dei Nebrodi Pig, known for its superior quality. The bacon is naturally flavored with a surface coated with black pepper and ground red chili, enhancing its flavor. It is versatile in the kitchen, perfect for platters, first courses, second courses, and gourmet preparations, and undergoes an artisanal curing process of at least 60-90 days in controlled temperature and humidity environments. The processing of cured bacon follows an artisanal process that values traditional Sicilian techniques. The salting involves working the meat with sea salt from Trapani, evenly distributed by daily rotation of the cut to ensure balanced salinity. Brushing is used to remove excess salt, preparing the product for the next phase. During the spicing, black pepper and chili are applied, penetrating the meat and giving a strong and aromatic flavor. Finally, the curing is fundamental for a slow refinement of 2-3 months, useful for developing aromas, texture, and complexity. Cured bacon is perfect when sliced thin for appetizers and aperitifs, to enrich sauces and first courses, as well as to add character to meat second courses or side dishes. Buy online the cured bacon from Nero dei Nebrodi Pig and bring to the table an artisanal Sicilian cured meat of high quality, a symbol of tradition and authenticity.
| Energy (kcal) | 703 |
| Carbohydrates (g) | 0.77 |
| of which Sugars (g) | 0.02 |
| Fat (g) | 73.3 |
| Protein (g) | 9.99 |
