Sliced bacon 100 g

Description

Sliced Bacon – Practical and Versatile Cured Meat for Every Occasion

Pancetta Affettata represents the perfect combination of Italian charcuterie tradition and modern convenience, offering all the authentic flavor of artisanal pancetta in the most convenient format for daily consumption. This versatile cured meat, made from the ventral part of the pig and carefully cured, is sliced with professional precision to ensure the highest quality in every slice.

The sliced format of pancetta keeps all the organoleptic characteristics of the traditional product intact, offering consumers the opportunity to enjoy this cured meat immediately without the need for further processing. Each slice reveals the characteristic alternation of lean parts and veins of fat that make pancetta so popular in Italian cuisine and on Italian tables.

Vacuum-packed or packaged in a protective atmosphere, sliced pancetta guarantees freshness, convenience and long shelf life, making it the ideal choice for modern families who do not want to give up the quality of traditional Italian charcuterie.

Organoleptic Characteristics

Appearance: Slices of uniform thickness (2-4mm) showing the characteristic alternation of pinkish-colored lean parts and pearly-white fat veins. The surface shows smooth and compact texture.

Aroma: Delicate and inviting aroma with sweet notes of cured meat, spicy hints depending on the variety (sweet or spicy) and the characteristic scent of natural brine.

Taste: Balanced flavor between savory and natural sweetness of pork, with varying intensity depending on the type of bacon (sweet, smoked or spicy). Full but never excessive flavor.

Texture: Soft and juicy texture that melts gently on the palate. The lean parts are firm while the fat melts releasing all the flavors developed during aging.

Production Process and Slicing

Selection of Raw Materials:

• Fresh Italian bacon of the highest quality
• Coming from the ventral part of the pig
• Careful selection for marbling and freshness

Traditional Processing:

• Salting with sea salt and spices according to recipe
• Massage for even distribution
• Seasoning in controlled environments for 30-120 days

Professional Slicing:

• Use of calibrated professional slicers
• Uniform thickness for optimal tasting
• Quality control on every single slice
• Elimination of any imperfections

Immediate Packaging:

• Vacuum or protective atmosphere packaging
• Temperature control throughout the process
• Labeling with packaging date and expiration date

Nutritional Values per 100g

Average values that may vary by type and manufacturer

Storage and Handling

Closed Packaged Product:

• Store in the refrigerator at 0-4°C
• Respect the indicated expiration date
• Shelf life: 30-60 days from packaging

After Opening the Package:

• Consume within 3-5 days
• Close the package tightly
• Always keep refrigerated

Storage Tips:

• Avoiding temperature changes
• Do not leave at room temperature for more than 2 hours
• Protect from direct light
• Separate from foods with strong odors

Before Consumption:

• Remove from the refrigerator 10-15 minutes before
• Allow the optimal temperature to be reached
• Gently separate slices if adherent

Advantages of the Sliced Format

Convenience of Use: ✅ Ready to eat without the need for cutting ✅ Controlled portions for optimal management ✅ Saves time in cooking and preparations ✅ Uniform thickness for even cooking

Quality and Freshness: ✅ Maintaining organoleptic properties due to vacuum packaging ✅ Guaranteed hygiene through controlled industrial process ✅ Long shelf life compared to bulk product ✅ Reduced waste due to precise portions

Culinary Versatility: ✅ Immediate use for hors d’oeuvres and appetizers ✅ Quick cooking for hot preparations ✅ Precise dosing in recipes ✅ Professional presentation on plates and cutting boards

Culinary Uses

Appetizers and Aperitifs:

• Mixed Chopping Boards: paired with cheeses and preserves
• Bruschette: On toasted bread with cherry tomatoes
• Italian appetizer: With other cold cuts and pickles
• Quick Aperitif: With flatbreads and olives

Classic First Dishes:

• Carbonara: Creamy base for the sauce
• Amatriciana: Aromatic soffritto for the sauce
• Gricia: Roman simplicity with pecorino cheese
• Cacio e Pepe with Bacon: Modern Variant

Quick Hot Preparations:

• Quick Pasta: Rosolata with garlic and chili peppers
• Risottos: Final creaming for creaminess
• Second Dishes: Roulades and saltimbocca
• Pizza: Topping for white or margherita pizza

Modern and Fusion Cuisine:

• Gourmet Salads: With seasonal vegetables
• Wraps and Buns: Rich and flavorful filling
• Quiches and Savory Pies: Main ingredient
• Cold Pasta: For summer lunches

Cooking Techniques

Classic Browning:

• Non-stick pan without added fat
• Medium heat for 2-3 minutes per side
• Turn when the edges turn golden brown

Baking:

• Oven preheated to 180°C
• Place on baking paper for 8-10 minutes
• Ideal for large quantities

Grilling:

• Very hot grill or griddle
• Quick cooking to maintain softness
• Perfect for barbecues and grills

Raw Use:

• Serving temperature 16-18°C
• Arrange on cold plates
• Pair with fresh ingredients

Gastronomic Pairings

Complementary Cheeses:

• Fresh: Mozzarella, stracchino, robiola
• Matured: Parmesan cheese, pecorino cheese
• Herbalised: sweet Gorgonzola, Roquefort

Breads and Buns:

• Traditional: Apulian, Tuscan, Altamura bread
• Modern: Focacce with olives, cereals
• Specialties: taralli, crackers, breadsticks

Vegetables and Preserves:

• Fresh: Tomatoes, arugula, radicchio
• Pickles: Giardiniera, gherkins, spring onions
• Sott’oli: Artichokes, peppers, eggplant

Condiments and Sauces:

• Classics: EVO oil, balsamic vinegar
• Modern: Mustards, sweet and sour jams
• Ethnic: Soy sauce, honey, mustard

Wine Pairings

Fresh White Wines:

• Frizzante: Prosecco, white Lambrusco
• Stops: Pinot Grigio, Vermentino
• Aromatics: Gewürztraminer, Müller-Thurgau

Light Red Wines:

• Young people: young Chianti, Dolcetto
• Fruity: Barbera d’Asti, Sangiovese
• Regional: Montepulciano d’Abruzzo

Paired Beers:

• Lagers: German or Italian ales
• Pilsner: Czech or Belgian beers
• Weiss: Bavarian wheat beers

Quality Controls and Certifications

✅ Certified and traceable Italian raw material ✅ HACCP applied at all production stages ✅ Systematic microbiological controls ✅ Slicing in controlled sterile environments ✅ Packaging protected from contamination ✅ Full labeling according to regulations ✅ Total traceability from producer to consumer