The pancetta steccata is a typical Emilian salami. It owes its name to the ancient habit of blocking the bacon, once sewn, between two sticks of fir wood, to avoid air infiltration. Originally, screws were used to tighten the slats, today we use a more comfortable elastic cord.
Comes from the sectioning of the belly of domestic pigs. From this specific adipose cut the so-called "pancettone" is obtained, whose squaring and trimming gives rise to the actual pancetta.
RAW MATERIALS USED: National fresh pork bacon
BURNING: dry with massage
ENVELOPE: thin cellulose gut
SEASONING: 60 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork belly, salt, dextrose, spices, Antioxidant: sodium L-ascorbate E301. 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: compact but not elastic consistency, fragrance of grass and wild flowers, sweet taste with peaks of flavor.
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. You can also find innovative recipes created for us by famous food bloggers and chefs in the Recipes section.