The Bacon rolled rind less is produced with the same cut of pork fat used for bacon rolled with rind, called pancettone, with the difference that is stuffed in natural casing and tied by hand before the maturation.
"The salami, is derived from the pig ventral area, is unmistakably with alternating layers of fat and thin parts, more or less subtle. The tense smoked bacon is squared pinkish white to dark red (though leaner) with rind, is salted and seasoned for twenty days. "
The battened Bacon is a typical emilian salami and derive from pork fat. Define the square shapes, the Pancetta is folded as a book and close between two slats of wood, usually birch or chestnut, to prevent air infiltration, which is why it is called battened bacon.
"The raw material used comes from domestic pigs. The processing consists of trimming, and scotennatura squaring cut bacon while capocollo after disossatura undergoes a complete process of fat and trimming. "
"The Pancetta Piacentina is obtained from the belly, a fatty cut of pork. The meat used must come from pigs born and raised exclusively in Emilia-Romagna and Lombardy, while the area of production is the entire province of Piacenza, whose climate is one of the ""ingredients"" that make this product unique. "
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