DELICATESSEN MEATS | DRIED SALT MEATS | Pork Belly - Ventresca
Flat panzetta with pepper LPF to grill from Corse 1/2 2kg L'ATELU CORSU
008395
After a churning of 24 hours allowing a better penetration of salt, pepper and spices, the product is put in rest 4 days. He is then put in bowels and tied to the hand. After the parboiling (4 days), it follows a slow drying of 3 weeks.
Young company registered in exemplary quality approach, producer Label Rouge certified.
Young innovative company founded in 2011 in Ajaccio, L'Atelu Corsu produces quality delicatessen under the "1769 Ajaccio Bonaparte" brand, exclusively from French fresh pork meat from the slaughter of the week. The Atelu Corsu offers 4 traditional charcuterie ranges: the "Label Rouge" range,produced from certified french pigs Label Rouge range, the "A Salameria" range (from unlabelled French pigs), the "A Castagna" range, produced from "Label Rouge" french pigs with more marbled taste and a stronger color, and dry hams.See all products in this range
Location in store: Charcuterie - Allée 17
French Pork
a piece ≃ 2 Kg
a palette = 320 pieces