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Nero di Calabria - Brim Bacon - Artisan Cured Meat - Calabria Tradition - 500 g
Seasoned black pork belly obtained from the cut of the girth which. From the typical 'nduja to the innovative steamed smoked chestnuts of chestnuts, recently awarded in Montecarlo for the originality and the exceptional flavor ... And above all of the sweet and tasty steamed smoked pancetta of chestnuts, which has been a great success at the second edition of Salumi da Re.
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By buying this product, you will collect up to 16 quality points. Your order will total 16 quality points that can be converted into a voucher of 0,16 €.
Information
| Package | 500 g |
| Region | Calabria |
| Nation | Italy |
Description
Nero di Calabria - Black Pig for Great Chefs
The association Nero di Calabria was born with the goal to enhance, promote and protect the products and breeders of the Black Pig of Calabria. The association also aims to expand the culture and tradition of all those typical products of Calabria derived from the black pig Transformation. The strong commitment to the development of the territory, enhancement of business, the contribution to the development of the associated farms, investing in technical innovation, means that the association can diventerare the best launching point for all those small and medium-sized enterprises, to date, in such resource-rich territory, they are penalized with respect to all activities devoid of quality products and benefited from marketing studies, publicizing and communication.
Brim Bacon - Nero di Calabria
Seasoned black pork belly obtained from the cut of the girth which has a thickness of 4.5-6.5 cm.
".. From the typical 'nduja to the innovative steamed smoked chestnuts of chestnuts, recently awarded in Montecarlo for the originality and the exceptional flavor ... And above all of the sweet and tasty steamed smoked pancetta of chestnuts, which has been a great success at the second edition of Salumi da Re and that last November, as part of the "Montecarlo Gastronomie 2015" event in the Principality of Monaco, it received the Slow Food Grand Prix prize - Prix de l'Originalité. / p>
The bacon, alternating layers of fat and lean, with orange nuances, to the nose reveals toasted notes and crust of wholemeal bread and rye, with a slight hint of nut and "ripe" fat. On the palate you can perceive aromas of dried chili, a light spiciness and a definite flavor. "(Gambero Rosso).
Ingredients
Pork meat, salt mine and sweet red pepper.
Minimum Seasoning
60 to 90 days
Storage
Temperature below 10 ° C
Other Information
Total absence of gluten, GMOs, lactose, preservatives, antioxidants, additives, dyes.
100% natural product.
