Mini rolled pancetta with rind
The name says it all: it is a classic rolled and stitched mini pancetta, with rind.
Cut of meat: pork belly with squared rind
Processing: when the meat arrives, the piece of pork belly is squared and salted by hand to allow a better distribution of the salt on the surfaces, with blends deriving from old recipes from our valleys. It is then rolled up, stitched and cut in half, then hung and taken to the drying chambers for a minimum period of 7 days, before moving on to the maturing phase, which can exceed 6 months.
Weight: average size of about 2 kg