Bacon or Rigatino
Cold cut of the Cinta Senese breed
Consisting of chest and belly, after a “massage” with a mixture of salt, pepper, vinegar and crushed garlic, it is kept for 15 days under coarse salt, then cleaned, salted again and flavored with ground black pepper. When cut it is presented with the classic “stripes” of lean red interspersed with fat.
Given the craftsmanship of the product, the weight may undergo some slight variation.