Pancetta steccata di Colonnata



€29.50
Tax included

To produce "Pancetta steccata di Colonnata", we use pork meats, suitable for hams of Parma and San Daniele DOP with selected and ripe meats, worked by hand, without dyes and preservatives, aged at room temperature. Once cut and trimmed, this bacon is placed in the marble basins of Colonnata with natural coarse sea salt, black and/or white pepper, spices, Italian garlic and rosemary. After 20 days, they are cleaned from salt and spices, cooked by hand and splinted (tight between two wooden "cassettes"). Then, they are hung for 30 days and continue their maturing for another two months in the air of the Apuan Alps and in cellars.

Prodotto disponibile in 7 giorni dall’acquisto

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Weight: 1 kg

Ingredients: Italian heavy pork bacon, born, bred and slaughtered in Italy, natural sea salt, pepper, fresh garlic and rosemary, spices.

Allergens: no allergens

Additives: no additives

Nutritional values per 100 gr.: Energy kJ 1916,27, kcal 458; Fats g. 45 of which saturated fatty acids g. 15; Carbohydrates g. 0 of which sugars g. 0; Proteins 3,5 g; Salt g. 0,833 g

How to use: any use

Storage: +4° to +8° C

Company name: Lardo di Colonnata S.r.l.

GIA003

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Pancetta steccata di Colonnata

To produce "Pancetta steccata di Colonnata", we use pork meats, suitable for hams of Parma and San Daniele DOP with selected and ripe meats, worked by hand, without dyes and preservatives, aged at room temperature. Once cut and trimmed, this bacon is placed in the marble basins of Colonnata with natural coarse sea salt, black and/or white pepper, spices, Italian garlic and rosemary. After 20 days, they are cleaned from salt and spices, cooked by hand and splinted (tight between two wooden "cassettes"). Then, they are hung for 30 days and continue their maturing for another two months in the air of the Apuan Alps and in cellars.

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