Obtained from the processing of meat from heavy pigs. For the production of rolled bacon, fresh
bellies are trimmed wider and selected from those that have the right balance between fat and
lean parts. After the salting and massage phases, they are rolled up manually with the addition of
special ingredients such as pepper or bay leaves. After a thorough manual massage the products
are dried and cured in dedicated rooms respecting the natural maturation times of the product.
When cut, the slice appears pink, with alternating thin streaks of lean and fat; the sweet, pleasant
aroma is characterized by pepper and bay leaves