Pancetta is made in an artisanal way, with the belly of the pig. There are two types of pancetta: pancetta tesa and pancetta arrotolata (rolled).The first has the same shape of bacon; the second is rolled over a very lean loin of pork; both are salted for four days, and massaged with red wine, herbs and spices. After this treatment the pieces are hung and smoked in a humid and special temperature environment for two months. It has a delicious flavor and melts in your mouth, you can cut it very thin and eat it with Calabrian home made bread or make the well known "pasta alla amatriciana" and "pasta alla carbonara".
PACKAGE:Vacuum packetSTORAGEFridge +6 °C / +10 °CWEIGHT PIECES:2000 gr eachSEASONED:90 daysEXPIRATION:180 days from package