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Typical Italian cold cuts: Caderzone garlic bacon

Typical Italian cold cuts: Caderzone garlic bacon


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Production area: Caderzone and Strembo in Val Rendena (Trentino).

Pure pork bacon to be eaten after seasoning as sliced ​​raw or in the kitchen as a condiment in sauerkraut, etc. For problems concerning salting, which must be carried out at room temperature, the production of local Bacon with Caderzone garlic is carried out in the period from September to April.
In past centuries, the inhabitants of the towns of Caderzone and Strembo emigrated from September until April towards the plain; through the only viable road then, made up of Lake Garda, they arrived in Mantovano where they acquired the technique of producing sausages. Over time, a substantial modification to traditional procedures has slowly been introduced; it was added as a garlic ingredient, considered at that time a healthy product with beneficial effects and which has been shown to give sausages a appreciated aroma. as a condiment in sauerkraut, etc. For problems concerning salting, which must be carried out at room temperature, the production of local Bacon with Caderzone garlic is carried out in the period from September to April. Pork bacon obtained from naturally bred animals having a dead weight of not less than 120 kg is used. After cutting, the pieces of meat are sprinkled with salt, stacked 5-6 in number and covered with a cloth, above which a weight of about 5-6 kg is placed, in order to favor a final draining of the liquids and the absorption of salt. After 7-10 days (variable depending on the seasonal temperature), the pieces of bacon are rinsed with cold water to remove excess salt, they are then sprinkled first with a mixture of fine salt and chopped garlic and then ground white pepper. Then the pancetta is rolled and tied with food twine, eliminating the part of the rind that would otherwise end up being brought inside the roll and finally we take care of the binding, a particular needle and the food string to keep the roll closed.
After drying, it passes to seasoning, which always takes place in an underground room, with the floor and walls in thermally insulated concrete. This restaurant is equipped with an air conditioning system for the summer months, even if the seasoning is however very influenced by the seasonal trend. The maturing period ranges from 60 to 100 days at a constant temperature of 14 ° C and a humidity of 80%. After the first month, a mixture of fat and salt is spread on the seams and on the upper and lower parts with the aim of ensuring perfect preservation.

Selected young pig meat is used. The work phases are the squaring of the bacon, salting and drying.


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