Salumi

La pancetta

Dry aged Pork belly - 6+ month of aging

$9.50
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About

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.

Ingredients

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Piccante

Sweet and hot peppers give this salami a unique mix of heat and freshness for a new tasting experience.

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Aromatico

The scent of wild fennel is followed by the smokiness of paprika in this fragrant salame.

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Delicato

Gentle notes of cloves, juniper berries, nutmeg, and savory leaves in a slightly sweet salame.

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Classico

A traditional salame from Northern Italy with bright notes of red wine, nutmeg and garlic

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La coppa

Dry aged pork boston butt - 4+ months of aging

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Il lonzino

Dry aged pork loin - 4+ months of aging

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Pairings

Good Taste is Best Shared

Our meats are perfect for enjoying on their own, or paired beautifully with other cheeses, fruits, and wines. Explore our delicious pairings.

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Good Taste is Best Shared Good Taste is Best Shared Good Taste is Best Shared Good Taste is Best Shared Good Taste is Best Shared Good Taste is Best Shared

Food & Farm Facts

The largest pancetta was made on 23 June 2002 in Ponte dell'Olio (Italy) and weighed 331.79 and measured 10.8 ft