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
AVERAGE WEIGHT: 10,000 - 15,000 Kg.
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 or to tantalizing recipes