The pancetta, or pork belly, was considered the gold of the pig in several Italian regions in the past, because it guaranteed the energy for manual labor in the fields. It also "sweetened" the long days under the sun with its delicious and unmistakable flavour.
The sweet pancetta is distinguished by its subtle taste. When cut, it shows the pink streaks of the lean part in perfect balance with the fat, firm and pearly white part. Delicate aroma that leaves room for hints of matured meat and spices. Nice soft texture. The cubes are ready to use, with a homogeneous size and very thin. To be used in culinary preparations, or sautéed in salads.
Pairing and Wines
Usually the diced pancetta is used to flavour different dishes. If you are about to taste a huge Amatriciana pasta dish, it will be perfect the combination with Montepulciano d'Abruzzo - an important red wine with lingering scents of well-ripe dark fruit and hints of tobacco and licorice. In case you choose a rich cereal soup, opt for a soft and full-bodied Primitivo di Manduria.
Let Amatriciana pasta be the protagonist! Where there is sweet pancetta, this first tasty dish cannot be missed, and its uniqueness owes its name to this deli meat. Excellent in salads, essential for a tasty mirepoix, it is also an excellent base for flavoursome soups made with cereals.