A strict regulation approved by the European Union checks and protects the production areas, the care of welfare of the animals and the choice of the pigs that must possess specific characteristics, but also the methods of processing and maturing.
The Pancetta (Bacon) Piacentina DOP derives from the sectioning of the belly of heavy Padani pigs coming only from farms in Emilia Romagna and Lombardy. From this specific adipose cut the so-called "pancettone" is obtained, whose squaring and trimming gives rise to the actual pancetta.
USED RAW MATERIALS: Large national fresh pork bacon
ENVELOPE: Parchment paper and parietal diaphragm of pig
SEASONING: at least 120 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork belly, salt, dextrose, spices, antioxidant: sodium ascorbate. Preservatives: potassium nitrate and sodium nitrite
AVERAGE WEIGHT: 4,000 - 5,000 Kg.
cut appearance: red / pink in the lean parts and white in the mixed ones.
ORGANOLEPTIC CHARACTERISTICS: sweet and fresh taste, nuances of grass and wild flowers, floral and slightly spicy aroma.
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in cellophane.
CONSUMPTION: To be tasted as it is, thinly sliced, after having removed the rind, perfect even for delicious recipes.