Pancetta Piacentina DOP
Price per Kg. Euro 18,90
Available formats: 1 Kg. Vacuum-packed slice, 2,5 Kg. Vacuum-packed slice
Delivery in Italy: 2-3 working days.
Packaging: the cured meats are packaged in boxes containing isothermal food packaging in polystyrene refrigerated with synthetic ice.
Shipping costs in Italy: Free for purchases over 50 Euros. 10 Euros for purchases within 50 Euros.
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 meat, salt, antioxidant: sodium L-ascorbate E301, spices, preservatives: potassium nitrate E252, sodium nitrite E250. Rind not edible.
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. You can also find tasty and innovative recipes created for us by famous food bloggers and chefs in the Recipes section of our site.
Nutritional declaration for 100 g. of product
Energy 384 Kcal/ 1599 KJ
Fat 29,0% of which saturates 12,0%
Protein 30,0% Salt 4,0 %
Carbohydrates 0,5 % of which sugar 0,5 %