M�rke: Salumificio San Giorgio

The bacon is dry salted with a mixture of salts, herbs and spices and left to rest in the fridge for a few weeks.

Is obtained with the same procedure used for obtaining the capocollo with the difference that while the capocollo is a whole piece of cylindrical shape and the bacon is the piece of meat that is obtained using the part of the belly up to the cost of the pig and has more fat. Of square / rectangular decotennata and the bacon is currently dell'insaccamento is folded back on itself.

Unlike the neck, inside of the fold can be further add other flavorings.