“ROLLED BACON” consists of pork bacon coming from the ribs which is removed the rind and added salt and pepper, you let them stand for 48 hours, so cleaned with red wine. For the packing it is wrapped around itself and put in the dried pork gut, tied and hung to mature for almost four months.
It has a cylindrical shape with a length of 30-40 cm and a diameter of about 10 cm.
The cross section reveals, in his aspect, the production process rolled up, so the lean part with a red color and the fat part with a white color are in a spiral. The pork meat used comes from farming of white breeds crossed and selected in the National territory. The product is vacuum packed to guarantee hygiene and a better quality. HELPFUL ADVICES
Open the vacuum pack one or two days before using the product and liberates it from the packing. Wraps in a with cloth for one day in the refrigerator so it dries. Every time you eat it delete the first slice, if you are not using it for a day and then put it in the refrigerator always wraps in the cloth. If you respect this simple advice, the salami can be preserved for more than a month.