There are bacon in pig-raising places all over the world, but the practice is different. Italian Bacon is more similar to Bacon in Central and Western European countries (Anglo-Saxon region), or similar to Spanish Tochino. There is no fixed practice, depending on the region, whether it is smoking, pickling with spices or aging.
Bacon uses three layers of pork. Generally speaking, the meat can be sold in about 20 days after it is leveled and trimmed. In fact, the practice of Pancetta in Italy is different. For example, the bacon in Tuscany is lean meat, because the local practice is to use the lean part of pork belly. In addition to salting, it is common to add black pepper, clove, nutmeg, cinnamon or fresh juniper as seasoning. Bacon is one of the basic ingredients in Italian cuisine. It can be eaten raw as a cold dish, or used as a raw material for spaghetti, or added to vegetable soup, stew or kebab.
Cheese, also known as cheese and cheese, refers to concentrated dairy products made from animal milk by lactic acid bacteria fermentation or enzyme solidification and whey removal. Cheese itself is mainly composed of protein, lipids and other nutrients. Like milk, it is rich in minerals, such as calcium, zinc, vitamins A and B2. Because it is made by fermentation, these nutrients are more easily absorbed by the human body.
Salami sausage is another famous Hungarian food, which is quite popular in Europe. The ingredients of this sausage are mainly selected pork from different parts, and the ratio of fat to thin is about 4: 10. In addition to salt, typical seasonings that Hungarians like are added, mainly garlic, red pepper and black pepper. Sausages need to be hung in a dry, ventilated and cool place for three or four months after being smoked and roasted. In the process of air drying, the sausage should be turned over every week to make the fat distribution in it balanced. When cutting sausage, you can see that the lean meat with dark red cross section is mixed with small white fat spots. There are many kinds of Italian sausages, the most famous of which is the "Peak" brand "Winter Sausage" produced in the southern city of szeged.