Cut of meat: made with “hard fat”, found in the part closest to the lard.
Processing: the derinded pancetta is trimmed by selecting the part next to the lard; it is then salted with the addition of spices and left to rest in the refrigerating room for a few weeks. It is then produced by overlapping and tying three layers of pancetta; finally, it is cut in half and vacuum-packed.
Weight: 3/4 kg
Organoleptic properties: delicate flavour.
Eating suggestions: excellent for sauces and fillings.