The pancetta is a
typical deli meat of the Italian pork-butchery, and two are PDO prodcts: Piacentina
and Calabra – the latter characterised by chili pepper. When
it was essential to fight the harsh climates even with food, to endure physical
exertions of manual labour and face daily trips on foot or by bicycle, the fat
parts of the pig used to be considered "gold" because they brought a
lot of energy. This
is how pancetta became a sought-after food... Of course, its deliciousness
helped a lot its success on Italian tables.
The pancetta is pinkish
white, with red streaks in the leanest parts. The aroma is delicate and characterised
by pepper and cloves. The flavour is sweet, soft and round. A true pleasure on
the palate. The pancetta must be sliced
thinly (1 mm)
in a meat slicer. After removing the outer part of the rind with a sharp knife.
Pairing and Wines
A genuine bread and pancetta requires a Lambrusco,
a Bonarda. Instead, if pancetta flavours vegetables or it wraps prawn tails, still
and slightly salty white wines will be the best pairing.
The pancetta is really delicious, and it can be
also paired with salami and prosciutto or it may become the main actor of a
hot, toasted crust. Essential to enrich the taste of a fillet, a shrimp tail or
to give sweetness and softness to the game. Precious to enhance and flavour the