Pancetta Pacentina D.O.P. la Castellana is a tasty product of the ancient Piacenza tradition with a sweet and savory flavor altogether, with aromatic notes and a delicate perfume.
The D.O.P. (Protected Designation of Origin) requires a precise and detailed disciplinary of protection.
It 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.
It is dry salted, with a mixture of salts, spices and aromas, as foreseen by the Disciplinary, then rolled up and sewn strictly by hand. It does not contain gluten nor milk derivatives. All ingredients are allergen free and do not come from GMOs.
Once coated with natural leather and food paper, it is aged for 4 to 8 months (with peaks of 12) in the cool cellars of Salumificio La Rocca.
We suggest to taste it sliced on hot bread bruschetta or polenta, but it can also be used to enrich first courses, soups or roasts with flavor.
It can be kept in a cool and moist environment if whole, with a variable temperature from 12 to 15 degrees. Once cut, it should be kept in the fridge wrapped in cellophane. To be consumed after removing the rind.
Average weight: 4,000 - 5,000 Kg.