A type of Italian bacon made from belly meat that has been salt cured. It can be added to sauces for flavouring or eaten on its own. It comes in very thin slices that are great for frying and ‘crisping up’, wrapping around hors d’oeuvres or cuts of meats or simply on an antipasti platter with the usual suspects. So sliced, cubed or in a piece, let us know.