Our pancetta is characterized by a rich buttery flavor with a hint of nuttiness, that develop after a long aging process which lasts at least 6 months for the smaller size pieces. The fat gives a particular softness and silkiness while the lean gives texture and minerality to this special salumi. The pancetta requires a lot of care and skills during its making; each pork belly is rolled, tightly tied, stuffed in natural casing and tied again by hand before it enters the drying process. Use pancetta to wrap goat or creamy cheeses, add strips to your eggs or your pasta sauce, or simply place on a charcuterie board to add variety.
Pairings
Our meats are perfect for enjoying on their own, or paired beautifully with other cheeses, fruits, and wines. Explore our delicious pairings.
Learn MoreThe largest pancetta was made on 23 June 2002 in Ponte dell'Olio (Italy) and weighed 331.79 and measured 10.8 ft