Pancetta represents one of the most used cold cuts in Calabrian cuisine. Obtained from the lower subcostate of pigs, it presents alternating layers of fat and lean. Produced without gluten and milk derivatives, the bacon is flavored with red pepper and can be stretched, sectioned with the rind and cut into a rectangular shape, or rolled, skinned and wrapped in a gut. Finally, it undergoes a slow maturation which is about forty-five days for the stretched bacon and about ninety for the rolled one.
Vacuum packed in slices of about 3 kg
Shipped in a freshness bag and gel cold accumulator ideal for ensuring that the product travels at controlled temperatures.