[vc_row][vc_column][vc_column_text]The Coupled Bacon is a typical cured meat from the hinterland of Tuscany. It’s a lean and flavoured bacon, with an average seasoning time; its section without the rind, is completely covered with the pepper. When cut, it is red, with evident white inter-muscular fat.
To produce the Coupled Bacon, we choose lean and tightly trimmed pork belly, and don’t remove the pork rind; the salting process is done through adding a mix of spices, among which garlic, pepper and rosemary are marked.
The salted pork belly is placed in appropriated salting tanks and is left in refrigerating rooms, for at least one month. During this time the meat absorbs salt and the aroma of the mixture of spices. After the salting, the pork belly is removed from the brine and sprinkled with an admixture of garlic, rosemary and pepper. Successfully, the pork belly is strictly tied, and after a brief hot drying, it’s hung in well-ventilated rooms to seasoning.
The seasoning of Coupled Bacon can least from two to four months, depending on diameter, and at the end of it, the product is ready to be consumed.
Along with the Spread Bacon, and Skinned Rolled Bacon, the Coupled Bacon is one of the cured meats produced from the belly pork which is one of the tastier parts formed by the muscle fibres and veins of unsaturated fat; The Salumificio Artigianale Gombitelli proposes to its customers.
The Skinned Rolled bacon is the most seasoned bacon that Triglia family produces. It has a sweet taste with a marked hint of spices with which it’s processed. It’s perfect as a starter, for stuffing sandwiches, or focaccia bread. It’s one of the ingredients that has not to lack in the kitchen pantry of cured meats lovers because it has many uses in cuisine for recipes as “carbonara”, “amatriciana”, and the classic Tuscan side dish “peas and bacon”.
This Bacon, thanks of the diameter of the slice and the presence of the rind, maintains the product for a long time, it is particularly recommended for domestic consumption.[/vc_column_text][vc_column_text]
Pork bacon, salt, sugar (dextrose, sucrose), herbs and spices, antioxidant: E300, preservatives: E250-E252.
Produced and packaged by Salumificio Artigianale Gombitelli di Triglia M&T SNC località Gombitelli, Camaiore, Lucca.
Store in cool place.[/vc_column_text][vc_column_text]
With which wine match it
DOC wine from the province of Frosinone, ruby red in colour, tending toward garnet with ageing; intense, ample aroma with floral and fruity notes; dry, harmonic taste, good structure with the slightly bitter pleasant aftertaste.
DOC wine from Marche has a ruby red colour with garnet tendencies and good structure; pleasant nose, fruity notes remind small mixed berries, ripe cherry and slightly sensation of violet; punctual in taste and throughout body texture.
DOC dark ruby red almost violet wine with varied highlights, from garnet red to deep blue; pleasant bouquet, with immediate fragrances of mixed berries, floral notes especially pansy, but also scents of spices, mint and balsamic herbs; dry, full-bodied taste, with velvet succulence that revokes the olfactory perceptions.[/vc_column_text][/vc_column][/vc_row]