{"id":1801,"date":"2017-06-16T09:19:39","date_gmt":"2017-06-16T09:19:39","guid":{"rendered":"https:\/\/www.macelleriabalestri.it\/wpmb\/?p=1801"},"modified":"2020-06-09T14:10:31","modified_gmt":"2020-06-09T14:10:31","slug":"pancetta-rigatino-ing","status":"publish","type":"post","link":"https:\/\/www.macelleriabalestri.it\/wpmb\/en\/pancetta-rigatino-ing\/","title":{"rendered":"Tuscan Bacon (Rigatino)"},"content":{"rendered":"<p><strong>Classic Tuscan Bacon, or Rigatino, is<\/strong> derived from pork belly and it is flavoured with garlic, salt and pepper and it is ready to eat after approximately four months; the different textures depend on the ageing times.<\/p>\n<p style=\"text-align: left;\">The peculiarity of this product is linked to his flavour characteristics as well as the technique, remained basically unchanged compared with the ancient original recipe. <strong>It is consumed as starter,<\/strong> accompanied by bread, cheese and red wine; or <strong>grilled<\/strong> accompanied by a fresh salad, bread or in addition to the starter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Classic Tuscan Bacon, or Rigatino, is derived from pork belly and it is flavoured with garlic, salt and pepper and it is ready to eat after approximately four months; the different textures depend on the ageing times. The peculiarity of this product is linked to his flavour characteristics as well as the technique, remained basically &hellip; <\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/www.macelleriabalestri.it\/wpmb\/en\/pancetta-rigatino-ing\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":191,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40],"tags":[],"class_list":["post-1801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-charcuteries-and-salami"],"rttpg_featured_image_url":{"full":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino.jpg",640,427,false],"landscape":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino.jpg",640,427,false],"portraits":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino.jpg",640,427,false],"thumbnail":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino-150x150.jpg",150,150,true],"medium":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino-300x200.jpg",300,200,true],"large":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino.jpg",640,427,false],"1536x1536":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino.jpg",640,427,false],"2048x2048":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino.jpg",640,427,false],"post-thumbnail":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino-405x270.jpg",405,270,true],"lighthouse-full-width":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino.jpg",640,427,false],"sow-carousel-default":["https:\/\/www.macelleriabalestri.it\/wpmb\/wp-content\/uploads\/2017\/04\/PancettaRigatino-272x182.jpg",272,182,true]},"rttpg_author":{"display_name":"aeb4mba","author_link":"https:\/\/www.macelleriabalestri.it\/wpmb\/author\/aeb4mba\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/www.macelleriabalestri.it\/wpmb\/en\/category\/charcuteries-and-salami\/\" rel=\"category tag\">Charcuteries and Salami<\/a>","rttpg_excerpt":"Classic Tuscan Bacon, or Rigatino, is derived from pork belly and it is flavoured with garlic, salt and pepper and it is ready to eat after approximately four months; the different textures depend on the ageing times. The peculiarity of this product is linked to his flavour characteristics as well as the technique, remained basically&hellip;","_links":{"self":[{"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/posts\/1801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/comments?post=1801"}],"version-history":[{"count":3,"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/posts\/1801\/revisions"}],"predecessor-version":[{"id":3901,"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/posts\/1801\/revisions\/3901"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/media\/191"}],"wp:attachment":[{"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/media?parent=1801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/categories?post=1801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.macelleriabalestri.it\/wpmb\/wp-json\/wp\/v2\/tags?post=1801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}