PORK BACON

DESCRIPTION

Section of meat of pig with rind, massaged with a mixture of salt, vinegar and crushed garlic kept in salt for 15 days; then cleaned up, aromatised with black pepper minced and left to seasoned for 5 months.

LIVESTOCK FEED

They produce directly in the company all fresh, dried fodder, cereals and flours necessary for the feeding of our animals.

• BIOLOGICAL CEREALS: Common wheat - Triticum aestivum L. Hard wheat - Triticum durum L. Barley - Hordeum vulgare L. Favino - Vicia faba minor L. Maize - Zea mays L. Triticale - Triticosecale W. Avena - Avena Sativa L.
• FRESH / DRY BIOLOGICAL FOODS: Medicinal herb - Medicago sativa L. Italic wound - lolium multiflorum Lam. Sorghum from Forage - Sorghum bicolor L.
• Polyphilic lawn forage Certified by ICEA, according to the European Union Biological Agriculture Regulations.

STORAGE

Place cool, dry and well ventilated, Temperature + 15 c ° / + 20 c ° .Once open grease with extra virgin olive oil the cut part, and pack it with cloth or film. Possibility to keep in the fridge in the part of vegetables ( less cold).

FEATURES

• Species: Pig
• Breed: Native pork
• Breeding: Semi-wild
• Breeding and slaughter: Arezzo (Tuscany)
• Livestock feed: Self-produced on the farm
• Ingredients: Section of pork meat with rind, salt, vinegar, garlic, black pepper
• Seasoning: 5 months
• Packaging: Vacuum-packed
• Total packaging weight: 0,500 Kg / approx
• Conservation:Temperature 0 / + 4 c°.

PRODUCTION AREA