"During the Roman Empire each received three days a ration of bacon or lard, while in the Longobardo builders at the beginning of seasonal work, each received a dose of about five kilograms. Up to half of'900, the bacon, along with other fats such as lard and lard, was seen as a major energy resource for mankind. 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. Typical of the Anglo-Saxon countries, the sweet aromatic flavor, is obtained by exposing the cured meat to about two days of wood smoke from beech, oak or juniper. The bacon is an important ingredient of many dishes, including sauces, risotto, meats, the “amatriciana” and “carbonara”, famous early Roman cuisine. "
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