Pancetta affumicata stagionata Weight:Slice (300g) From garlic to rosemary

From garlic to rosemary

Typical of cured salami

saccarosio

Conservanti: E250

of which saturated (g): 2

Pancetta affumicata stagionata Weight:Slice (300g) From garlic to rosemaryDescription Description of the stewed bacon production process: Selected pork belly. After the salting period it is cooked and then lightly smoked Stewed bacon, like the smoked "sister", is another of those flavors that have long found space on Trentino tables. A cured meat that, over the years, has managed to evolve becoming, thanks to its sweet and delicate flavour, excellent as even unusual combinations. But where does Trentino smoked bacon come