Description

The rigatino (or cured bacon) it takes its name from the lines of lean running through its fat. Along with guanciale, it is the protagonist of furious discussions among enthusiasts about which condiment they want carbonara and amatriciana. Let's not get into the controversy, however, we observe that the rigatino is certainly just as tasty as the guanciale. It is a very versatile cured meat, suitable for hors d'oeuvres and widely used as a condiment, manages to make any dish more succulent, be it first, of main courses or side dishes (for example placed in cubes on a plate of peas cooked in fried onion). seasoning: circa 30 days. Unit size: full – average weight about four kilos. Vacuum packed size: minimum weight about one kilo. Meat origin: Italy