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Nebrodi Black Pig Bacon One of the most famous Italian cured meats, the flat bacon of Nebrodi black pig by "Agostino La Paisanella" is aged from one to one and a half years in a completely artisanal way in natural stone cellars. The processing also includes a characteristic bath in wine that gives it a clean and intense taste. The well-present fat in this cured meat comes from the belly of the animal and releases all the aroma of the Nebrodi woods when heated in a pan or left to rest at room temperature. All cured meats are subject to weight variation of 70g more or less.
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Nebrodi Black Pig Bacon One of the most famous Italian cured meats, the flat bacon of Nebrodi black pig by "Agostino La Paisanella" is aged from one to one and a half years in a completely artisanal way in natural stone cellars. The processing also includes a characteristic bath in wine that gives it a clean and intense taste. The well-present fat in this cured meat comes from the belly of the animal and releases all the aroma of the Nebrodi woods when heated in a pan or left to rest at room temperature. All cured meats are subject to weight variation of 70g more or less.