The White Homemade Bacon from Salumificio Pedrazzoli is with rind and without garlic, and is obtained from pork meats coming from the same farms of the Pedrazzoli family. It is the simpler version of Black Homemade Bacon, much milder, and is suitable for all those who love cured meats that are not too bold and strong in flavor. To obtain this product, the central part of the pig's belly is used, trimmed and skinless. The piece is then dry salted for about 15 days and seasoned with various spices such as nutmeg, cinnamon, and coriander. It is then stuffed into natural casings, hand-tied, and aged for at least 30 days in cool environments. ITS HISTORY: Bacon has ancient historical origins dating back to the time of the Roman Empire, when it was given to soldiers in slices every three days. In later periods, it was also a form of payment, as in the Lombard period, when bricklayers at the beginning of the seasonal work were paid with cuts of bacon.
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The White Homemade Bacon from Salumificio Pedrazzoli is with rind and without garlic, and is obtained from pork meats coming from the same farms of the Pedrazzoli family. It is the simpler version of Black Homemade Bacon, much milder, and is suitable for all those who love cured meats that are not too bold and strong in flavor. To obtain this product, the central part of the pig's belly is used, trimmed and skinless. The piece is then dry salted for about 15 days and seasoned with various spices such as nutmeg, cinnamon, and coriander. It is then stuffed into natural casings, hand-tied, and aged for at least 30 days in cool environments. ITS HISTORY: Bacon has ancient historical origins dating back to the time of the Roman Empire, when it was given to soldiers in slices every three days. In later periods, it was also a form of payment, as in the Lombard period, when bricklayers at the beginning of the seasonal work were paid with cuts of bacon.
