Deli meat with a recent history, evolution of classic pork butchery with the unmistakable taste of pancetta, but much leaner. The defatted pancetta is flavoured with spices, rolled around the coppa and stuffed in a natural casing. The tight and thick tying follows and the slow maturation.
At sight, streaks of lean parts and a beautiful red color that abound interspersed with other white ones of a nice light, firm fat. The aroma is delicate and sweet, with hints of matured meat and aromas of spices. In the mouth the softness that emanates a bouquet of sweet, savory and aromatic flavours can be distinctly perceived.
Slice thinly with a slicer. All fat products are cut better cold and are consumed at room temperature because they give off their aromas and flavours at their best.
Pairing and Wines
Delicious and very versatile deli meat, excellent from appetizers to first courses and, of course, in all the versions already listed for the Pancetta arrotolata scotennata with pepper.
As a pairing we opted for Albana di Romagna GCDO, dry, typical in the hints of sage, hawthorn flowers, with a dry flavour. Or a Sangiovese di Romagna CDO, in the younger versions it marries intensely with pulpy fruit, cherries and black pepper notes, good lingering.