The Fonti dei Monaci Pancetta is a type of traditional salami, named after a spring (fonte) located in the places where it was originally produced.
Its processing begins with the selection of a quality cut of pork meat which must be particularly lean. After the curing process, by which it is flavored with a blend of spices, the Pancetta moves on to the drying and massaging phases. It is rolled and “steccata” (splinted), i.e. arranged between two wooden planks and tied by a rope, so that it stays in place.
The optimal aging period is 4 months, to be spent in our cellars, which constitute an ideal environment with a completely natural microclimate.
Its exquisite taste can be appreciated when it is used as a valuable ingredient to enhance the preparation of many recipes of first and second courses. It is exquisite also as an appetizer dish or in a cold-cut platter for a genuine and particularly tasty dinner or apericena.
NO MILK AND / OR DAIRY PRODUCTS
WEIGHT: 4 KG APPROX
OPTIMAL AGING: 4 MONTHS.