Our traditional pancetta has a delicate, attractively spicy fragrance that underlines an extremely sweet flavour, typical of the local tradition for fine foods.
This pancetta is made only from the meat of pigs born and raised in Italy. The salt and flavourings are first spread over the surface and then, after the product has aged in the cold, it is rubbed in. The pancettas are then rolled, bound and left to dry in special rooms for from 10 to 15 days. Drying is followed by lengthy curing in the cellar.
When cut, the slice has the distinctive spiral of round bright red and pinkish white layers.
The slice is soft and tends to melt in the mouth thanks to the fatty part, which also gives it its subtle, strikingly sweet flavour, making it particularly mouthwatering.