Description
In addition to smoked pancetta bacon, the range of Salumificio di Franciacorta cured meats includes another type of sweet, stretched bacon: Pancetta Strappata. This pancetta bacon, with its rind, is trimmed, salted, dried and aged for about two months. In this way, a product is obtained that is distinguished by its sweet aroma and great delicacy.
Product information
Curing time for 1.800 g package
40 days
Allergens
None
Raw ingredients used
Italian heavy pig
weight over 160 kg
Born in
Italy
Reared in
Italy
Slaughtered in
Italy
Nutritional information
For 100g
Energy value kj/100g
2766
Energy value kcal/100g
661
Fats
69 g
of which saturated fatty acids
24 g
Carbohydrates
0 g
of which sugars
0 g
Protein
8,4 g
Salt
0,3 g
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