Rolled Pancetta

Rolled Pancetta is produced from pork belly (the anatomical cut). It consists of lean meat and strikes of fast.  After trimming  to give it the characteristic cylindrical shape, the bacon is processed with salt, pepper and herbs. After a short period of salting, the cut is rolled up, tied and seasoned for about three months.
The color is bright red, the aroma is intense, typical. The product is eaten in thin slices as appetizer with hot bread,  sandwich or to enrich your recipes

  • Pancetta senza cotenna gustosa

    Pancetta “Gustosa”

    Dry-cured rolled pork belly, made with italian pork meat, without rind, sweet-spiced smell (cinnamon and cloves).

    WEIGHT: 3,5 Kg approx.
  • Pancetta senza cotenna al pepe nero

    Pancetta “black pepper”

    Dry-cured rolled pork belly, made with italian meat, without rind, covered with black pepper powder.

    WEIGHT: 3,5 Kg approx.
  • Pancetta pressatella con cotenna

    Pancetta “Pressatella”

    Dry-cured pork belly, made with italian pork meat, with rind, pressed within wooden boards, hand-tied and long matured.
    This product is available without rind rolled in vegetal paper.

    WEIGHT: 3,0 Kg approx.
  • Pancetta di Parma

    Pancetta di Parma

    The traditional dry-cured pork belly, with rind, made with italian pork meat, long matured.

    WEIGHT: 4,0 Kg approx.
  • Pancetta salamata

    Pancetta “Salamata”

    Dry-cured pork belly rolled with salami, without rind, made with italian pork meat, typical Veneto recipe.

    WEIGHT: 4,0 Kg approx.
  • Pancetta magrella Gustosa

    Pancetta “Gustosa” extra-lean

    Dry-cured rolled pork belly, extra lean, made with italian pork meat,  without rind, sweet-spiced smell (cinnamon and cloves).

    WEIGHT: 3,5 Kg approx.