The exquisite intensity of the black pig Pancetta involves all senses thanks to a fine selection of a high-quality meat that defines its special and delicious taste.
It is craft-produced in our cured meat factory, according to a traditional method, using only the cut of Pancetta (bacon) from the Black Parmigiana breed (Parma black pig). It is the only breed that guarantees both the organoleptic excellence appreciated even by the most demanding and finest palates and several important nutritional benefits.
The black pig Pancetta, after being prepared for salting and binding, must go through an aging period of 90 to 120 days, which takes place in the balanced, protected, natural micro-climate of our cellars.
It is an excellent appetizer idea, just add it to your plate of cold cuts. Or use it as a superb ingredient in several dishes and give them a unique and exquisitely aromatic boost. It is truly irresistible when you simply put it on top of a slice of toasted bread.