SMOKED BELLY
Smoked and aromatic, a pleasurable harmony of spiced seasonings, gathering white pepper, cloves, nutmeg, coriander and juniper in a striking bouquet.
Nutritional values for 100g of product (Art. 340)
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History and
interesting facts
This deli meat immediately reminds us of the English Bacon. It is a pancetta with rind, trimmed, salted and flavoured. It follows a delicate smoking with a selection of Trentino woods and a slow maturation.
Organoleptic
properties
Biscuit color given by smoking. When cut pink streaks of lean muscle in a beautiful tall, firm, pearly white fat. Persistent smell of smoke leaving room for the aroma of matured meat and hints of spices. The sweet and smoked flavour, with suaveness. Nice soft texture.
Cut as desired using a slicer or larger with a knife, according to its use. For a light smoke flavour, trim the outer part. Vacuum-packing is recommended to protect other foodstuffs in the refrigerator.
Pairing and Wines
Ideal with bread, black bread or seed bread. Delicious in many ways: sautéed with scrambled eggs or fired eggs, in rolls with dried plums, in savory pies, to wrap the radicchio or asparagus, in the Carbonara or side dish in the Nicoise salad.
To try with a Trentino CDO Marzemino. A lean wine, fresh and immediately drinking, round and just savoury on the finish, it celebrates a successful marriage with the smoked deli meat.