Rolled bacon from Lucchesia

The history of this product goes back to ancient times. For simplicity in the preparation was undoubtedly one of the first cuts to be prepared. The bibliographic references on knowledge of rolled bacon from Lucchesia date back to 1600. It shows a light brown exterior color because of pork rind that is not removed and consists of the distinctive feature compared to other bacons. The outer surface can be tied or sewn with cotton rope. The bacon inside presents, in varying proportions, a lean portion and a prevalent fat portion; it is clearly visible a light coating of spices and drugs, all arranged in the shape of “swivel”. The flavor and texture vary greatly depending on the seasoning, still prevail aromas of garlic, cinnamon and cloves, while the softness of the meat increases with aging. To prepare the best product are preferred local pigs, bred at the household level.  Feeding care gives special advantages (texture and flavor) to the fat, as well as a right proportion between fat and lean. For doping, once rolled and tied with string, cotton, spices are used and the “pestatine Lucca”, a pesto made of garlic, pepper and rosemary. It is advisable to use it in the kitchen to enhance the flavor of many dishes: beans “all’uccelletto”, etc.