Pancetta Piacentina D.O.P.:

Pancetta Piacentina comes from the fat part of the pig belly, called "pancettone". The raw material comes from pigs strictly born and raised in the regions of Emilia Romagna and Lombardy, while the production area is limited to the province of Piacenza, whose climate is crucial to obtaining the characteristics of this succulent salami. The preparation process is divided into four phases:

·         The first operation is the salting, in which the meat is sprinkled with a mixture of salt and spices according to the traditional recipe;

·         It then follows a cold rest period, to allow salt and aromas to distribute uniformly on the meat;

·         After the massage, the bacon is rolled up, tied with string, and then dried in special cellars for a period ranging from 10 to 15 days;

·         After the drying operations, the product is stored for seasoning for four months.

The finished product has a cylindrical shape, weighing between 4 and 8 Kilograms (8.8 – 17.6 pounds). Pancetta Piacentina must be traded with the appropriate D.O.P. mark, which guarantees the origin and respect of traditional processing practices. When cut, the slice is characterized by the typical alternation of circular layers of red, pink and white. The scent is delicate, but enriched with pleasant spicy notes. The slice tastes soft, with a tendency to melt, thanks to the presence of fat particles, which also determine the delicate and sweet sweet taste, and the sapidity that makes the product particularly appetizing. 

GLUTEN FREE

NO MILK AND / OR DERIVATIVES

NO GMOs

WEIGHT: 4 KILOGRAMS (8.8 POUNDS) APPROXIMATELY.

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