Description

Pancetta is usually referred to as an Italian style bacon; however, there are a couple key differences such as the fact that Pancetta is produced exclusively from pork belly meat, and that it is dry-aged rather than being hot smoked.

Our Pancetta which is produced in Castelnuovo Rangone, in the province of Modena is trimmed, salted, spiced, and seasoned according to classic methods before being rolled up (arrotolato) and dry-cured for several months.

One of the most valuable preparations in the salumi repertoire because of its unmatched versatility; Pancetta can be braised, roasted, sautéed, chopped or diced before being added to any dish, salad, or soup where it imparts its meaty, salty, fatty, goodness.