The ribs are removed from the stomach. Salt for about 7 days, then put to dry for about 7/8 days and then to ripen for another 45 days. That smoked bacon with olive wood is made in a different way. It is put to salt for about 7 days. The bacon, placed for a few hours in the smoking room (where the wood of olive is not too dry), are transferred to the drying room for 7-8 days, then again in the smoking room for a few hours and finally they are allowed to ripen for another 45.
Ingredients: pork, herbs, dextrose and spices.
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