Pig is a key food in the food tradition of our Country. The first traces on its domestication date back to nine thousand years ago and the first documents are owed to the Romans, who first began to write about deli meats and, as far as Pancetta is concerned, to describe it as an irreplaceable energy resource for humans.
The cooked Pancetta has a characteristic parallelepiped shape due to cooking in the mould. It consists of three overlapping pancetta, the slice is light coloured with streaks of pink meats and a pearl-white fat. Its aroma is sweet and delicate, and on the palate it is striking for its softness and perfectly balanced flavour.
Pairing and Wines
The pancetta, in all its variants, calls for "degreasing" wines, like fresh sparkling white wines like Pignoletto and Chardonnay or even young, lively wines like Lambrusco and Bonarda.
Food pairings The cooked Pancetta goes perfectly with the white asparagus; the sweetness of this cold cut and the bitter aftertaste of the asparagus together give off a triumph of tastiness. You should also try the tagliatelle pasta with white ragu, flavoursome enriched with diced bacon: a delicious taste that goes perfectly with egg pasta.