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Valligiana Rolled Bacon - 5 pieces x Kg. 2.8
销售价：
193.20€
The Valligiana Rolled Bacon by Verza Salumi undergoes the same type of salting process as the neck and loin of pork, although with the addition of a blend of spices that gives that very delicate, spicy flavour typical of the sausage products from the valley.
The average diameter of the product is about 100 mm.
The Valligiana Rolled Bacon by Verza Salumi is made only with 100% heavy Italian pigs and it is without: sugar, gluten, allergens, polyphosphate, milk protein and its derivatives. For this product, the pork belly is selected according to its consistency and thickness which must be between 3 and 4 cm. The meat is then trimmed manually according to specific measurements. The resulting cut of meat is salted and massaged by hand every day for about 7/8 days to enable the meat to absorb the salt correctly and evenly. Subsequently, the belly of pork is left to stand with its specific blend of spices and herbs for a further 7/8 days after which it is rolled and tied ready for casing. After a minimum maturing period of 90 days, we obtain a product with a delicate, spicy flavour typical of the salamis of the valley. This product has a minimum processing time of 90 days and during this period it has a middle weight loss of about 20%, so we need about 3,75 kg. of fresh meat in order to have a finish product around 3 kg. Today Verza Salumi is one of the few remaining company to produce cured meat product without adding sugar and this is a pride for us. What does it means using sugar? First of all, sugars are an accelerators of the seasoning time. Sugars allow the products to remain compact during the cutting also with a short processing time, otherwise without sugar the slice crumble, the final result is an elastic meat dough. This method (adding sugars) is used to have products ready to eat in a short time and have, in this way, a lower loss of weight on the products but the products are not really at the end of their seasoning time. Our long traditional seasoning helps the products to develop natural aromas and flavours that otherwise they couldn’t have. Moreover with sugars you can also use meat with a low content of proteins like frozen meat or refuse of meat, in this case the sugars help to unite the meat dough. For our products we use simple ingredients: first quality fresh meat, natural spices and herbs, about 50 years of experience and the help of the weather of our valley.
The Valligiana Rolled Bacon by Verza Salumi is made only with 100% heavy Italian pigs and it is without: sugar, gluten, allergens, polyphosphate, milk protein and its derivatives. For this product, the pork belly is selected according to its consistency and thickness which must be between 3 and 4 cm. The meat is then trimmed manually according to specific measurements. The resulting cut of meat is salted and massaged by hand every day for about 7/8 days to enable the meat to absorb the salt correctly and evenly. Subsequently, the belly of pork is left to stand with its specific blend of spices and herbs for a further 7/8 days after which it is rolled and tied ready for casing. After a minimum maturing period of 90 days, we obtain a product with a delicate, spicy flavour typical of the salamis of the valley. This product has a minimum processing time of 90 days and during this period it has a middle weight loss of about 20%, so we need about 3,75 kg. of fresh meat in order to have a finish product around 3 kg. Today Verza Salumi is one of the few remaining company to produce cured meat product without adding sugar and this is a pride for us. What does it means using sugar? First of all, sugars are an accelerators of the seasoning time. Sugars allow the products to remain compact during the cutting also with a short processing time, otherwise without sugar the slice crumble, the final result is an elastic meat dough. This method (adding sugars) is used to have products ready to eat in a short time and have, in this way, a lower loss of weight on the products but the products are not really at the end of their seasoning time. Our long traditional seasoning helps the products to develop natural aromas and flavours that otherwise they couldn’t have. Moreover with sugars you can also use meat with a low content of proteins like frozen meat or refuse of meat, in this case the sugars help to unite the meat dough. For our products we use simple ingredients: first quality fresh meat, natural spices and herbs, about 50 years of experience and the help of the weather of our valley.