Pancetta, or belly of the pig has always been seen as "the gold of the pig". In the past it would assure the energy required for the manual labour in the fields.
Pancetta tesa is recognised for its sweet aroma, its delicate, savoury flavour. It is well squared, and the skilful salting guarantees a long conservation. It is consumed after cooking.
Cut both with a knife and in a slicer. Perfect also for minced meat by adding aromatic herbs and pepper.
Pairing and Wines
The wines of Piacenza were already famous in Roman times and Cicero tells us that. In fact in his oratory "in Pisonem", in the Senate of Rome, he accused Pisone of "drinking one glass too many of the delicious Piacenza wines" ... And precisely the wines of Piacenza are a perfect choice with pancetta. To try - in addition to the classic combination with Nebbiolo - the Gutturnio Frizzante with its brilliant ruby red colour, its fresh hints and the evanescent froth.
Food pairings Easy to see wrapped on the fillet, to enhance its taste, inimitable even in small pieces in the rabbit with rosemary, lemon peel and stewed black olives. Tasty, well roasted, golden and crunchy combined with the fried eggs. Indispensable on the spit of Brescia especially with poultry meat. It perfectly pairs with game preparations, and it is essential with borlengo (very thin bread) and tigelle.