Pancetta aged in a marble basin

Description

PANCETTA AGED IN A MARBLE BASIN

Pancetta aged in a marble basin is made from the fatty belly of the pig, with the rind kept on, then salted, aged in a marble basin and dried. Soft, velvety and not oily, with a delicate, finely spiced aroma. Compact in appearance, white with long red streaks, with a sweet, savoury taste.

The undisputed superiority of our charcuterie over that of other European countries is due not only to the skill and experience of our pork butchers, but also to the quality of the pork and, in particular, to its “maturity”. The meat we use for our pancetta aged in a marble basin comes exclusively from the supply chain of Gran Suino Padano PDO, which is known for mature, firm, compact and flavourful meat. These heavy pigs must be born, reared and processed within the regions of Emilia-Romagna, Lombardy, Veneto, Friuli Venezia Giulia and Piedmont.

Pancetta aged in a marble basin is also sold sliced.