Pancetta, or belly of the pig has always been seen as "the gold of the pig". It would assure the energy required for the manual labour in the fields. The pancetta steccata (battened pancetta) is salted, flavoured with pepper, rolled up, stuffed and pressed between two wooden slats to be then matured.
When cut the flat belly shows thin streaks and rosy and pearl-white fat. The aroma is delicate and its character is defined by black pepper. Its flavour is sweet and intense and the slice melts in the mouth when in contact with the palate.
Slice thinly in slicer, after trimming the external rind, or with a knife but always making thin slices. The Pancetta is best cut if very cold and then consumed at room temperature because it releases its aromas and flavours to its best.
Pairing and Wines
Pancetta is perfect with lively and fresh wines, interesting to pair with Trento Brut which is fresh, savoury and sparkling with bubbles.
Food pairings Carbonara, Amatriciana and peasant-style peas are delights that give the palate and the spirit infinite joy, thanks to the pancetta that is their key ingredient. It should be remembered that this cold cut is perfect also for flavouring sautéed vegetables and soups. And then croutons, scones, tigelle, find their ideal cold cut in the pancetta.