Sign up for our newsletter:

Seasoned tense bacon

During the sezionatura of the first part of workmanship of the swine, the bacon is detached from the loin and from the ribs to be trimmed in the traditional rectangular form.

This particular cut of meat doesn't need long time of salagione, proper  for its typical form and the taste is light and digestible. Ideal for the first dishes of pasta and fabulous in the middle of our “torta al testo”.

Tesa steccata con cotenna da Kg.0,700 S.V.
Tesa steccata senza cotenna da Kg.0,700 S.V.