THE MAFALDA CHATTER

ATTENTION!!! For those who don't know it, it is particularly tasty, sometimes if it is very lean (meat) it can absorb more salt THEREFORE BE SALTY, CONSEQUENTLY  IT IS SUITABLE FOR PALATES WHO LOVE VERY ACCENTUAL FLAVORS.  

Vergazzata is stretched bacon that is matured in marble basins. It has a rectangular shape, rind on the lower surface, and a fairly soft consistency. The flavor and smell are very intense due to the presence of herbs and spices on the surface. Covered in salt and a mixture of spices and aromatic herbs.

It was much loved by marble quarrymen especially for after-work aperitifs, its accentuated salinity due to the presence of the "rows" of meat, which become very flavorful during maturation, invited people to consume further glasses of wine in company 

The bacon, trimmed and cleaned of the soft parts, is massaged with salt and placed in marble tubs rubbed with garlic; the layers of meat are alternated with natural sea salt and a mixture of spices and aromatic herbs. Our vergazzata remains in the marble tub, closed with a marble slab, for 2 MONTHS.

INGREDIENTS: PORK BACON, NATURAL SEA SALT, BLACK PEPPER, GARLIC, ROSEMARY, MIXTURE OF SPICES AND AROMATIC HERBS.

Weight: approximately 300g or 500g.

Deadline: 6 Months.