Ingredients: pork meat

Aromas: garlic, pepper, salt. NO preservatives, NO antioxidants

Taste: intense and strong

Composition: 60-70% lean meat and low % fat

Preservation: to maintain the best bacon it should be stored at room temperature, around 12-18 °C

Manufacture: by methods of the country tradition, prepared exclusively with the mixture of fine cuts

Maturation: 1 month

Production Zone: Organic Agriculture in Palazzo del Pero from animals raised naturally only with chestnuts, acorns, barley, maize, soy and bran.

The bacon has a rectangular shape, is covered externally by black pepper and chillies, which give it a spicy flavour.

After cutting, the meat is placed on wooden boards, is then cured for about 48 hours, then the meat is washed with vinegar and hot pepper (previously brought to the boil), the meat is dried and re-peppery (the product is sprinkled with pepper and chilli), finally, the curing takes place in special premises for a period ranging from 2 to 4 months. 

The particularity of this product is limited to its outstanding characteristics of flavour and the technique of transformation, which has remained basically unchanged compared to the original. It is eaten as an appetizer, paired with Tuscan bread, sheep's cheese and red wine or grilled with a fresh salad.