Bacon of Calabria
This is a typicl product of peasants living in mountains of the southern Italy (Aspromonte, high 600-700 m). A meat of pig is covered with a special set of spicies (pepperoncini calabresi) which renders the taste of final produc very spicy. Then the meat is rolled up and the cylindryc form is fixed by elastic net. Then it should be hanged and smoked in two weeks. The final product is used on icnics, for pasta carbonara, fried potatoes with eggs. It is famous all over the world.
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