The White Homemade Pancetta from Salumificio Pedrazzoli has rind and no garlic, and is made from pork meat sourced from the Pedrazzoli family's own farms. It is the simpler version of the Black Homemade Pancetta, much more delicate, and is suitable for those who prefer cured meats that are not too strong or intense in flavor. To produce this product, the central part of the pig's belly is used, trimmed and rind removed. The piece is then dry salted for about 15 days and seasoned with various spices such as nutmeg, cinnamon, and coriander. It is then stuffed into natural casing, hand-tied, and aged for at least 30 days in cool environments. 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 era, when masons at the start of the seasonal work were paid with cuts of pancetta.
Costs of £46.70, free from £290.00
The White Homemade Pancetta from Salumificio Pedrazzoli has rind and no garlic, and is made from pork meat sourced from the Pedrazzoli family's own farms. It is the simpler version of the Black Homemade Pancetta, much more delicate, and is suitable for those who prefer cured meats that are not too strong or intense in flavor. To produce this product, the central part of the pig's belly is used, trimmed and rind removed. The piece is then dry salted for about 15 days and seasoned with various spices such as nutmeg, cinnamon, and coriander. It is then stuffed into natural casing, hand-tied, and aged for at least 30 days in cool environments. 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 era, when masons at the start of the seasonal work were paid with cuts of pancetta.
