The Pancetta casereccia nera con aglio from Salumificio Pedrazzoli is without rind, contains garlic, and is externally flavored with black pepper powder. To make this product, the central part of the pig's belly is used, squared, trimmed, and rind removed. The piece is dry salted with a mixture of sea salt, black pepper, and cloves, then rolled in black pepper powder, stuffed into a natural casing, and tied. The curing takes place in cool environments and lasts for at least 30 days. Pancetta has ancient historical origins dating back to the Roman Empire, when it was given to legionaries in slices every three days. In later periods, it was also used as a form of payment, such as during the Lombard period, when masons at the start of the seasonal work were paid with cuts of pancetta.
Costs of £46.70, free from £290.00
The Pancetta casereccia nera con aglio from Salumificio Pedrazzoli is without rind, contains garlic, and is externally flavored with black pepper powder. To make this product, the central part of the pig's belly is used, squared, trimmed, and rind removed. The piece is dry salted with a mixture of sea salt, black pepper, and cloves, then rolled in black pepper powder, stuffed into a natural casing, and tied. The curing takes place in cool environments and lasts for at least 30 days. Pancetta has ancient historical origins dating back to the Roman Empire, when it was given to legionaries in slices every three days. In later periods, it was also used as a form of payment, such as during the Lombard period, when masons at the start of the seasonal work were paid with cuts of pancetta.
