The bacon is a cured meat that is growing more and more in production thanks to the ductility that it finds in national recipe books, with a delicately decisive taste. Obtained from the cheek of pigs, it is presented with rind and alternating layers of fat and lean. Product without preservatives, gluten and milk derivatives, the surface is covered with ground red pepper. Finally, it undergoes a slow maturation which is about sixty days.

Vacuum packed in slices of about 1000 Gr

Shipped in a freshness bag and gel cold accumulator ideal for ensuring that the product travels at controlled temperatures.