The Homemade Black Bacon with Garlic from Salumificio Pedrazzoli is without rind, with garlic and externally flavored with black pepper powder. To obtain this product, the central part of the pig's belly is used, squared off, trimmed, and skinned. The piece is dry salted with a mixture of sea salt, black pepper, and cloves, then rolled in black pepper powder and stuffed into a natural casing and tied. The aging takes place in cool environments and lasts for at least 30 days. The Bacon has ancient historical origins dating back to the Roman Empire when it was given to legionaries in slices every three days. In later periods, it was also a form of payment, as in the Lombard period when bricklayers were paid with cuts of bacon at the beginning of the seasonal work.
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The Homemade Black Bacon with Garlic from Salumificio Pedrazzoli is without rind, with garlic and externally flavored with black pepper powder. To obtain this product, the central part of the pig's belly is used, squared off, trimmed, and skinned. The piece is dry salted with a mixture of sea salt, black pepper, and cloves, then rolled in black pepper powder and stuffed into a natural casing and tied. The aging takes place in cool environments and lasts for at least 30 days. The Bacon has ancient historical origins dating back to the Roman Empire when it was given to legionaries in slices every three days. In later periods, it was also a form of payment, as in the Lombard period when bricklayers were paid with cuts of bacon at the beginning of the seasonal work.
