Smoked pancetta is a very lean deli meat, which is reminiscent of the English bacon. Until the middle of the 20th century it was considered one of the main energy resources for man, so that the masons - at the beginning of their seasonal work – used to get a dose of about 5 kg for each to ensure that they had energy and strength to perform their work!
Its appearance is a warm biscuit colour given by smoking. When cut, it shows the pink streaks of the lean part in perfect balance with the fat, firm and pearly white part. The aromas of smoking, of matured meat and the hints of spices linger. The flavour is sweet and the texture is pleasantly soft.
The cubes - ready to use and homogeneous in size - are very lean.
Pairing and Wines
This cold cut goes perfectly with both the floral notes of Gewürztraminer, and with soft, round, moderately tannic and well-structured red wines, such as Alto Adige Lagrein or Pinot Noir.
Nobody can think of smoked pancetta without making the connection with carbonara pasta; one of the most delicious recipes that can be tasted, and that makes this deli meat one of its main ingredients. But these delicious cubes are scrumptious in salads, perhaps with croutons that give a crunchy touch, essential in quiche or savoury pies. Finally, many vegetables such as asparagus, radicchio, peas become delicacies thanks to the Smoked Pancetta. Do not forget the potatoes, in a pie or sautéed in a pan: they find the perfect travel companion in this deli meat.