Our bacon is obtained by squaring and trimming the belly of the pigs raised on the farm and requires 120 days of aging. PREPARATION: after trimming, the bacon is salted and flavored with chilli and wild fennel. After 12 days of salting, the bacon is washed with local wine and prepared in 2 ways: rolled like a big salami and stuffed in a big gut, stretched with rind. Organoleptic characteristics: when cut, it is bright pink with streaks of fat typical of pig bacon. The flavor is delicate and is refined with aging, the scent is characteristic and of the right intensity. Pork of about 500 g. Product subject to a natural weight loss of 15% Packaging: vacuum bag PRODUCT DOES NOT COMPLY WITH FDA - COMPLIES WITH EUROPEAN REGULATIONS