The thin bacon is won the pork leg without fat and skin. The well-chosen leg shares are spliced in approx. 3 kg of pieces, salted and smoked. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
Using only the heart of bacon, the pancetta is first rinded, then worked by hand, aromatized with salt, spices and natural flavours...
Oil with white truffle 100 ml. - Ranise
Oil with white truffle 100 ml. - Frantoio Bartolini