News

Processing

Fume' Bacon

TECHNICAL INFORMATION ON FUME’ BACON

Raw material
: fresh foreign bacon, selected by our skilled personnel.

Production process
: original, called “no hurry, no comparison”, lasting 31 days and which makes the product so digestible thanks to the greater quantity of free amino acids compared to the traditional production process which instead lasts only 7 days. No churning with slow enzyme transformation. “Sweet” smoking with aromatic berries and precious woods, without the use of chemical smoke aroma.

Outer appearance
: not moulded. All cartilage and nerves fully removed.  Amber coloured skin and surface, characteristic of smoking.
Available “double”, cut in half.

Non-allergenic
: the product is therefore also suitable for anyone suffering from food allergies, including coeliac sufferers.

Shelf-life
: 6 months

Weight
: 2.5 – 3.5 kg (+/-5% tolerance)

Pieces per box
: 3

Storage temperature
: + 1 + 3 °C;

Pezzi per cartone
: 3.

Temperatura di conservazione
: + 1   + 3  °C.