Pancetta comes from the fatty tissues and muscles found in the side cut of the pig. It is seasoned with a simple blend of salt, pepper, garlic and spices. It is then rolled up and stuffed into a casing and left to mature for at least two months. It can be consumed on its own in fine slices or can even be used in the preparation of a roast, fried, in a ragù or with carbonara sauce.

CHARACTERISTICS

Shape: cylinder shaped approx. 35cm.

Weight: approx. 3.00kg

Appearance of cut: white with traces of pink lean meat

Aroma: intense and spiced