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Pig’s Liver Forcemeat

fegatelli lari

Salami

salame

Prosciutto Ham

prosciutto

Sausage

salsiccia

Rigatino (Lari’s name for Bacon)

rigatino

Rigatino (Lari’s name for Bacon)

 

pancettaA highlight of his cured pork cuts that Simone describes as made in a simple way to allow the meat’s quality and not its seasoning to shine through. Only garlic, salt and pepper are added to the fresh cut bacon, leaving the rest of the work to the environment in which it is put to age. The product that is aged for at least two months is more suited for use in the kitchen, for fillings and much more; however, to enjoy it to the fullest as sliced cold cut, it is best to choose a bacon cut that has aged for at least four months.