Pancetta is trimmed, seasoned with a mix containing salt and the other ingredients and left in a cell with controlled temperature for many hours. After 2 weeks, the product is hung on trolleys and set into drying rooms and after that into curing rooms. When the product is correctly slimmed down (usually after 6-8 weeks), the product will be sliced, packaged, labelled and marketed.

• The pork belly is cured for months with a smoked flavour.
• Pancetta is light pink with a dense, silky texture, and a nutty and delicate flavour.
• Ideal for an Antipasto platter or for a panino.