Charcuterie: Pancetta rolled in paper “top quality” 1kg (35.27oz) average weight, Imported from Italy
Rolled pancetta without rind Pure pork product obtained from the salting and subsequent seasoning of bacon fat wrapped in vegetable paper and tied by hand.
After cutting, the bacon is trimmed, the rind removed and left to rest for at least 24 hours at a temperature between 0°C and 2°C.
Subsequently, manual salting takes place; once the tanning is prepared, i.e. a mixture of salt, spices and aromatic herbs, the pieces of bacon are placed inside tanks alternating with layers of the aforementioned mixture which allows aging for about 15 days.
After this period, the bacons are washed in order to remove the excess salt and spices, rolled up in vegetable paper or pepper and tied by hand.
They then complete the drying for about 5 days and the maturing in the cellars for at least 2 months depending on the diameter of the same.
When cut, it appears in alternating white and red/pink circular bands, while the taste is delicately savory tending towards semi-sweet and the finely spiced scent recalls the spices used.
Origin of meat Italy.
10 in stock
Pork belly, better than the traditional pancetta, lighter, fresher in flavor without much salt. Naturally cured in the tradition of Calabria and Southern Italy. Great substitute for bacon, it makes a flavorful BLT. An ideal substitution to the guanciale, This type of pancetta is a must for Spaghetti Carbonara, in keeping with the true Italian taste. Perfect fort your chicken bocconcini with feta cheese, or grilled.