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 fragrance of high quality pork meat worked with care by expert craftsmen who are dedicated to tasty salami, is enhanced by a perfect balance of spices and aromas during aging. The battened bacon is done mature about six months. At the end of curing battened bacon takes a slightly pink colour. The best tradition of breasts Parma are sweet, soft and unmistakable tasty.
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