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Brunch & Breakfast
The true taste of American bacon
“Sliced the old way, smoked with beech wood”
The true taste of American bacon. Sliced the old way and smoked with beech wood for a crispy cook. The perfect ally for tasty recipes, from the classic bacon-and-eggs breakfast to dinner with a flavoursome crispy burger.
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— Frequently asked questions
All about Brunch & Breakfast
What is the difference between American bacon and Italian pancetta?
American bacon is made from the pork belly, salted and smoked (cold, typically with hickory or beech wood), cut into thin slices: a bold taste, crisp when cooked. Italian pancetta, on the other hand, is rolled or flat, aged for 1–3 months without smoking (except variants such as the smoked pancetta of Trentino), with a sweeter, less smoky profile.
How do you cook bacon so it's crispy?
In a non-stick pan over medium heat for 4–6 minutes per side without adding fat (the bacon releases its own); or in the oven at 200°C for 12–15 minutes on baking paper. Pat dry with kitchen paper before serving for maximum crispness.
Is Frutti dei Sogni bacon smoked?
Yes, our "Brunch & Breakfast" bacon is cold-smoked with beech wood, following the traditional American method. The smoking gives it an intense aroma and the characteristic copper colour.