It is a deli meat with a recent history, whose recipe is an exclusive by Levoni. It consists of three layers of lean pancetta, seasoned with salt, pepper and an original blend of fine herbs, among which the thyme stands out.
It is characterised by its remarkable dimensions. On the surface is sprinkled with chopped herbs. It shows beautiful streaks of lean and red parts in solid and white fat. Very sweet, delicate bouquet with a strong hint of thyme. The flavour extends between sweet and savoury, with fresh and round notes of fine herbs.
Slice thinly with a slicer. It can also be chopped to be spread. 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
The apple like kiwi and pineapple with their acidity perfectly balance the oiliness of lard. Great to prepare toasted croutons with drops of balsamic vinegar. Perfect for saltinbocca and for wrapping lean meat to roast, such as fillet, quail, but also tails of prawns and scallops. With polenta, tigelle, or as a base for mirepoix, soups and stews.
The wines that are best paired with it must have good acidity or tannins to balance the greasiness of the product. We recommend lambrusco, some bonarde and nebbiolo. Among the white wines, the classic brut method sparkling wines.