Organic Bacon

Free-range pig, gluten-free and lactose-free

The irresistible aroma of tradition: crunchy in the pan, naturally sweet

The Organic Bacon of Amano

Ammano's Organic Pancetta is a tribute to the versatility and authentic flavor of Lazio's pork butchery. Made exclusively from the belly of organic pigs born and raised free-range on the Fiumicino farm, this pancetta stands out for its superior fat: white, dense, and melting. The animals' outdoor lifestyle guarantees a flavorful and aromatic meat, handcrafted using only natural salt and spices.
Its uniqueness lies in the perfect balance between lean and fatty parts, which makes it exceptional in every way. It can be enjoyed raw, sliced ​​thinly to appreciate its enveloping sweetness and melt-in-your-mouth texture; or cooked, where it releases intense aromas, becoming the secret ingredient in stir-fries, sauces, and iconic dishes. Free of gluten, lactose, and dairy products, it is a genuine product that embodies all the expertise of a short and controlled supply chain.

The roots of this Organic Pancetta are deep in tradition

Pancetta, along with guanciale, is one of the cornerstones of Roman and Central Italian cuisine. Historically, it served as a source of energy and flavor for the winter months, a way to preserve the richest part of the pig.
Ammano honors this heritage through free-range breeding, an ancient method that respects the pig's ethology and the environment. This "slow" approach is reflected in the finished product: a pancetta that requires no artificial preservatives because the quality of the raw material and the skillful salting process ensure its preservation and inimitable flavor.

Choosing Organic Bacon means taking care of yourself

The fat from free-range organic pancetta is qualitatively different from industrially produced pancetta. It's rich in unsaturated fatty acids and has a clean flavor profile.
Using this pancetta in cooking adds flavor to dishes while reducing the use of other added fats and salt, thanks to its natural saltiness. Organic certification ensures the absence of antibiotic, hormone, and pesticide residues, offering a safe and nutritious ingredient capable of transforming a simple recipe into a chef-worthy dish.

How to Best Use: Organic Bacon

• THE REAL (OR ALMOST) ORGANIC CARBONARA:

If you prefer the sweetness of pancetta to guanciale, brown it until crispy. Combine it with a cream of egg yolks. Extra Fresh Organic Eggs 6pcs and Pecorino. Season the Pasta Fusilloro Gold Drawing 500g for a creamy and flavourful first course.

• RUSTIC GOURMET BRUSCHETTA:

Toast some slices of 500g Soft Wheat LoafPlace the very thinly sliced ​​pancetta on top, which will melt slightly with the heat of the bread. Accompany with a glass of Godot Sangiovese IGT Organic 750ml to degrease the palate.

• RICH SIDE DISH WITH PEAS:

Fry the bacon cubes and add the Fresh Organic Peas 500gThe saltiness of the cured meat will enhance the sweetness of the legumes, creating a hearty side dish or the perfect base for a textbook pasta and peas.

The Producer: Ammano

From the De Angelis family's more than 60 years of experience in the agri-food sector, Ammano was founded in November 2019. This family-run organic farm brings the countryside and the city closer together. Located in Fiumicino, Amano It is the link that completes a supply chain consisting of three fundamental steps: cultivation, breeding, and processing. The goal is to obtain high-quality, authentic products, controlling the entire production cycle to ensure excellence and transparency.

Ingredients

Organic pork, salt and spices.

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 450 kcal / 1880 kJ
• Fat: 40 g
• of which saturated fatty acids: 16 g
• Carbohydrates: 0 g
• of which sugars: 0 g
• Protein: 18 g
• Salt: 3,5 g

Freshness and Taste Guaranteed

The product arrives at your home in vacuum packaging which guarantees its freshness.
Slight variations in weight are possible due to the handcrafted manufacturing process which preserves the integrity of the product.

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