Beef bacon
Beef bacon is a dry-cured meat delicacy. It is made from beef brisket, which is marinated for more than a week, then cured for another 4-5 weeks. In the preparation use only natural spices. Ingredients: beef (brisket), sea salt, sugar, cane sugar. An excellent alternative to pork products.
| Net weight: | 1 kg |
| Type of packaging: | Vacuum package |
| Quantity of pieces in multiple-unit package: | 5 packages |
| Weight of multiple-unit package: | 5 kg |
| Shelf life: | 90 days |
| Storage temperature max (°C): | From 0°C to +12°C |
| Storage conditions: | Chilled dry place with humidity of no more than 80% |
| Energy value per 100 g of product: | 279 kcal |
| Nutrition Facts (Food value) per 100 g of product: | Protein - 25 g; carbohydrates - 3 g; fat - 20 g |
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Beef dried in granules. Granule’s fraction of 2-3 mm. The product is ready for consumption or use in further processing. Ingredients: beef of the highest grade, sea salt, black pepper, preservatives (E-250, E-252), dextrose, allspice, bay leaf.
Sensory properties:
appearance: crushed fraction
color: light gray to brown
texture: fibrous, dry
taste and smell: delicate, slightly salty, with a pleasant aroma and flavor.
Pork dried in granules. Granule’s fraction of 2-3 mm.
The product is ready for consumption or use in further processing. Ingredients: pork, sea salt, black pepper, preservatives (E-250, E-252), dextrose, flavoring agent (sorbitol, potassium chloride, natural flavorings (green onion extract, black pepper extract, garlic extract), silicon dioxide.
Sensory properties:
appearance: crushed fraction
color: light gray to brown
texture: fibrous, dry
taste and smell: delicate, slightly salty, with a pleasant aroma and smell.
Bresaola
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Basturma
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Calabrian Bacon
Calabrian Bacon is a dry-cured meat delicacy made of pork. Bacon is made according to Italian technology (Calabrian recipe). Pork breasts are marinated in salt and cane sugar and then washed in genuine brandy. This is what creates the uniquely sweet and vanilla flavor of this delicacy.
The bacon is cured for about 4 weeks, at the end it is cold-smoked. Ingredients: pork (brisket), sea salt, sugar, cane sugar.
Guanciale
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Ingredients: pork (cheeks), sea salt, black pepper.
Classically used for making pasta, sauces, or as a separate appetizer.
Boiled and smoked pork bacon – is classic pork bacon with multi-purpose gastronomic use. Ingredients: pork (brisket), sea salt, sugar, dextrose, preservative E-250, flavoring "Bacon".