Dedicated to those who love lean cured meats, this type of pancetta is specially defatted, for a lighter but equally tasty result.
Cut of meat: derinded pork belly without fat.
Processing: when the meat arrives, the piece of pork belly is squared and defatted, salted by hand with blends derived from old recipes from our valleys. It is then rolled up, stuffed into a cellulose casing, then hung and taken to the drying chambers for a minimum period of 7 days, before moving on to the maturing phase.
Weight: average size of about 3/4 kg
Organoleptic properties: strong taste.
Eating suggestions: for those who love lean products.