Pancetta Mignon derives from the sectioning and portioning of the smallest and leanest pancettoni from heavy Padani pigs.
Made with national fresh pork belly meat. Dry salted, rolled and stuffed into synthetic gut. Aged from 30 to 90 days.
Flavored with the same ingredients of Piacenza's tanning, even if dosed in different ways given the small size.
Without any type of allergen, without gluten or milk derivatives.
It is conserved if whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in plastic for food. To be consumed as it is, thinly sliced, after removing the rind.
Average weight 1,000-1,500 Kg.
Exclusively for sale in the best stores and supermarkets of the Italian GDS.