Stretched bacon is a type of bacon obtained from the lean ventral part of the pig and processed with salt, herbs and spices.
This cured meat maintains its original square shape (it is not round as the classic pancetta typically is) and has intense red colors and white streaks, which make up the fat part and give it a sweet and delicate flavor. Hence the origin of the name: stretched bacon is so defined precisely because of its characteristic shape, precisely "stretched" and not rolled or cylindrical.
As they say in our dialect.…La pancetta de maiale tesa è fatta co le parti magre de lu suino. Se riconosce subito perchè c’ha le righe bianche che so lu grassu e poi perchè è tutta squadrata. Infatti se se chiama “tesa” ce sta un motivo!
The stretched bacon is a perfect cured meat to be enjoyed individually or to prepare appetizers or delicious aperitifs!
Its shape and streaks make it unique and for this reason we recommend serving the bacon alone, perhaps by cutting it thinly or trying to create shapes. An example is to roll up the bacon slices and close them with the help of chives.
|Energy||kJ 1450/Kcal 350|
|of which saturated fatty acids||11,3|
|of which sugars||0,8|
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