The Black homemade pancetta with garlic from Salumificio Pedrazzoli is skinless, with garlic and externally flavored with black pepper powder. To obtain this product, the central part of the pig's belly is used, squared, trimmed and skinned. The piece is dry salted with a mixture of sea salt, black pepper and cloves, then it is rolled in a black pepper powder and stuffed into a natural casing and tied. Aging takes place in cool rooms and lasts for at least 30 days. Pancetta has ancient historical origins dating back to the time of the Roman Empire, when it was given to legionaries in slices every three days. In later eras it was also a form of payment, as in the Lombard period, when masons at the beginning of the seasonal work were paid with cuts of pancetta.
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The Black homemade pancetta with garlic from Salumificio Pedrazzoli is skinless, with garlic and externally flavored with black pepper powder. To obtain this product, the central part of the pig's belly is used, squared, trimmed and skinned. The piece is dry salted with a mixture of sea salt, black pepper and cloves, then it is rolled in a black pepper powder and stuffed into a natural casing and tied. Aging takes place in cool rooms and lasts for at least 30 days. Pancetta has ancient historical origins dating back to the time of the Roman Empire, when it was given to legionaries in slices every three days. In later eras it was also a form of payment, as in the Lombard period, when masons at the beginning of the seasonal work were paid with cuts of pancetta.
