Black Pancetta with Pepper
With an intense and unmistakable aroma and flavour, thanks to the black pepper peel that covers it.
Cut of meat: derinded and trimmed pork belly.
Processing: the meat is trimmed and derinded, leaving the pork belly literally naked. During stitching, the ends are wrapped in pig bladders for protection. The external part is treated with salt and black pepper which gives it its particular dark, almost black colour. Maturing must not exceed 4-5 months.
Weight: 3.8 / 4.8 kg.
Organoleptic properties: sweet and delicately-flavoured aroma.
Eating suggestions: a cured meat for true connoisseurs.