The "Il Poggetto" pancetta cooked in lard is born from an old peasant recipe from the Pistoia Mountains. The belly of the pig, 100% Italian pork (Emilia-Romagna, Tuscany), is flavored with a mix of fresh garlic and rosemary, then slowly cooked in melted lard for 3 hours. This cooking method, uncommon outside the Pistoia tradition, gives it extraordinary softness and an irresistible aroma. The processing is manual, in our facility in Poggio a Caiano, Tuscany. How to enjoy it: Pancetta cooked in lard is eaten cold in slices or slightly warmed. It is excellent for appetizers, rustic platters, or served with bread and cheese. Format: Vacuum-packed slice, weight approx. 500 g.
Price VAT included
The "Il Poggetto" pancetta cooked in lard is born from an old peasant recipe from the Pistoia Mountains. The belly of the pig, 100% Italian pork (Emilia-Romagna, Tuscany), is flavored with a mix of fresh garlic and rosemary, then slowly cooked in melted lard for 3 hours. This cooking method, uncommon outside the Pistoia tradition, gives it extraordinary softness and an irresistible aroma. The processing is manual, in our facility in Poggio a Caiano, Tuscany. How to enjoy it: Pancetta cooked in lard is eaten cold in slices or slightly warmed. It is excellent for appetizers, rustic platters, or served with bread and cheese. Format: Vacuum-packed slice, weight approx. 500 g.
