The Imperial Pancetta derives from a particular cut that includes the belly and part of the side of heavy pigs. This allows you to create a large pancettone, suitable for a long rest, even a year, in cool cellars until the color of the lard turns pink.
RAW MATERIALS USED: Fresh pork bacon from large pigs from Emilia Romagna and Lombardy farms
INVOLUCRE: Parchment paper and parietal diaphragm of pig
SEASONING: 120 days minimum
EXTERNAL MOLD: Natural
INGREDIENTS: Pork belly, salt, dextrose, spices, antioxidant: sodium ascorbate. Preservatives: potassium nitrate and sodium nitrite
CUTTING APPEARANCE: red / pink in the lean parts and white / pink in the mixed parts.
ORGANOLEPTIC CHARACTERISTICS: sweet and delicate flavor, nuances of grass and wild flowers, aroma of slightly spicy butter.
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in plastic for food.
CONSUMPTION: To be consumed as it is thinly sliced, after removing the rind, on toasted bread or polenta. You can also find innovative recipes created for us by famous food bloggers and chefs in the Recipes section.