Made from the front part of the ribs of the pig (which has the characteristic alternation of fat and lean meats and the typical red and white striped appearance), salted by hand and matured for at least two months, it was already part of the diet of the Roman legionary and can be found in different locations under different names and shapes: strained, fenced, rolled up. It can be eaten as it is and as a base for some of the most famous Italian recipes. Pancetta Piacentina and Pancetta di Calabria have obtained the prestigious European PDO recognition.
Bacon and pancetta are both made from pork bellies; the difference between them lies in how they’re prepared and cured. To make bacon, pork belly sides are brined and then smoked. Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked.
We can supply:
pancetta with garlic
pancetta with rind (3,5 – 4,5 kg)
pancetta with rind (7 – 8,5 kg)
smoked pancetta in half