Prosciutto ARCHIVAL BACON is made from selected high-quality pork meat for several months, during which the meat gradually loses excess water through drying, significantly increasing its shelf life and the intensity of its natural aroma. To produce 100 kg of bacon, we use 145 kg of raw meat. Juniper, pepper, coriander, and bay leaf, along with smoking with beech wood, create a balanced piece of meat that excels in both hot and cold cuisine, particularly in Italian specialties such as pasta Carbonara or Caesar salad, but also as a delicacy on a tasting board with aged cheese and a glass of good wine. For example, dry white wine with a higher acid content can contrast well with its saltiness. On the other hand, red wines with a full-bodied character can emphasize the deep, rich flavors of this bacon and create a harmonious gastronomic experience.
Prosciutto is vacuum packed. After unwrapping, store it in a cool environment, preferably hanging where air flows slightly.
Product composition:
Pork belly 94 %
Edible salt with iodine
Spices
Dextrose
Preservative sodium nitrite
Antioxidant sodium ascorbate
Nutritional values:
Fats: 41 g (of which saturated fatty acids 11 g)
Carbohydrates: 0.1 g (of which sugars 0.1 g)
Proteins: 21 g
Salt: 5.7 g
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