Villgrater - Smoked bacon

Bacon is obtained from the lard and the muscle of the pork abdomen. For its aroma and its succulence it is particularly loved in the kitchen where it is widely used.

Preparation
The bacon made from selected pork belly is dry salted and covered with a harmonious blend of spices. Thanks to cold smoking with beech wood and aging for 4-5 weeks, it develops its flavor note.

COME GUSTARLA
With pancetta you can flavor dumplings with speck, carbonara sauce or barley soups. It also goes well with the larding of various roasts.