Homemade Rolled Bacon from Irpinia

ROLLED BACON

Rolled pancetta is a typical product of traditional Italian delicatessen and is obtained from pork pancetta. It is a product without rind, with a soft consistency and the scent of spices. The Irpina rolled pancetta is a traditional Campania product present on our tables with craftsmanship since 1890. The production area is the lower Irpinia. The slaughtered pigs are raised and slaughtered in Irpinia. The meats are carefully cut and processed according to traditional methods. After careful trimming, the pancetta then goes on to salting. They are sprinkled with salt and spices and then left to rest for a few days. Subsequently the pancetta is rolled up and passes to the actual maturation which is 30 days. The seasoning is always short so that the rolled pancetta remains soft: a prolonged wait in fact risks making it become, as well as being too hard, excessively salty. Thanks to the packaging, which brings the fatty part to the outside, it is soft and has a tasty but not too pronounced taste. Absolutely our cured meats do not contain preservatives.


Ingrediants:
Pure pork, salt, black pepper, spices, potassium nitrate (E252).


Characteristics:
When cut, the product has a pinkish white color with particular alternating streaks of fat and lean meat. The scent and flavor are delicate, the texture soft. Served in thin slices at room temperature, it releases aroma and taste at its best. The dimensions vary from 50×14 cm with a seasoning of 40-45 days. Store in a dry and cool place, once opened keep refrigerated.


Net weight:
Whole 4-6 kg – hand tied with string


The processed products including the ingredients do not derive from genetically modified organisms in accordance with EEC Directives 1829/2003.

ROLLED BACON

Rolled pancetta is a typical product of traditional Italian delicatessen and is obtained from pork pancetta. It is a product without rind, with a soft consistency and the scent of spices. The Irpina rolled pancetta is a traditional Campania product present on our tables with craftsmanship since 1890. The production area is the lower Irpinia. The slaughtered pigs are raised and slaughtered in Irpinia. The meats are carefully cut and processed according to traditional methods. After careful trimming, the pancetta then goes on to salting. They are sprinkled with salt and spices and then left to rest for a few days. Subsequently the pancetta is rolled up and passes to the actual maturation which is 30 days. The seasoning is always short so that the rolled pancetta remains soft: a prolonged wait in fact risks making it become, as well as being too hard, excessively salty. Thanks to the packaging, which brings the fatty part to the outside, it is soft and has a tasty but not too pronounced taste. Absolutely our cured meats do not contain preservatives.


AVERAGE NUTRITIONAL VALUES / 100g

Energia (Energy)2196
532
kj
kcal
Grassi (Fat)52g
Di cui acidi grassi saturi (of which saturated fatty acids)17,11g
Carboidrati (Carbohydrates)1g
Di cui zuccheri (of which sugars)<0,5g
Proteine (Protein)15g
Sale (Salt)3g
Fibre Alimentari0g

ALLERGEN INFORMATION
(Allergenic substances present or likely present in the product are indicated with an “X”)

SOSTANZA ALLERGENEUTILIZZATA INTENZIONALMENTE NELLA RICETTAPROBABILE PRESENZA PER CROSS CONTAMINATION
Cereali contenenti glutine e derivatiNONO
Crostacei e derivatiNONO
Uova e derivatiNONO
Pesci e derivatiNONO
Arachidi e derivatiNONO
Soia e derivatiNONO
Latte e derivatiNONO
Frutta con guscioNONO
Sedano e prodotti a base di sedanoNONO
Senape e prodotti a base di senapeNONO
Semi di sesamoNONO
Anidride solforosa e solfiti>10 ppmNONO
Lupino e prodotti a base di lupinoNONO
Molluschi e prodotti a base di molluschiNONO

MICROBIOLOGICAL CHARACTERISTICS

Listeria monocytogenesAssente/25g
Salmonella s.p.p.Assente/25g
Carica Batterica TotaleUfc/g 106-107
E.COLIUfc/g <10
Stafilococchi coag. +Ufc/g <500
Anaerobi Solfito RiduttoriUfc/g <10
Batteri LatticiUfc/g 106-107