The pancetta, or pig’s belly, in the past used to be considered the gold of the pig in many Italian regions, because it would guarantee the energy for manual labor in the fields. The rolled pancetta is stripped of the rind and, after a period of salting, it is flavoured with plenty of pepper, rolled up, stuffed into a casing and matured
It shows lean and red streaks and white pearly fat parts. The aroma is characterised by black pepper. The slice melts in the mouth when in contact with the palate. It releases sweetness, richness and a light spicy for the ground pepper, its flavour is sweet and intense.
Slice thinly using a slicer or a knife – always thin slices also in this case. 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
Excellent in appetizers, to garnish hot slices of grilled bread, with sweet-and-sour vegetables, with drops of balsamic vinegar or with taggiasca olives. To fill rolls and scones, tigelle and piadine. In the first courses: the carbonara, the amatriciana and the classic Tuscan side dish of pancetta with peas. To give more flavour to the sauces and soups.
We propose Vermentino di Sardegna CDO: wine with a bright straw yellow color, with an intense, savoury bouquet, with an almond aftertaste typical of the vine and satisfying marine minerality.