



PDO Calabrian Bacon
PDO Calabrian Bacon, characterized by the classical rectangular shape, is obtained from pork’s inferior under-rib. After the salting phase, the meat is washed with wine vinegar. After the seasoning phase, which takes place in environments with controlled temperature and humidity for a minimum of 30 days, is covered by powdered Calabrian chili.
Weight:
gr. 350/450
Seasoning:
30 days
Packs:
SV
Packages:
packs 10/15/20/25 kg





The sausage factory Menotti works following a personal HACCP plan and guarantees the safety of products in conformity with the current legislation.