The cured Pancetta "Il Poggetto" comes from an anatomical cut of 100% Italian pork belly, salted by hand and left to rest in brine for one week, then cured for at least 2 months in our facility in Poggio a Caiano, in Tuscany. The pepper, present both in the seasoning and on the surface, enhances its intense and full-bodied flavor. The approx. 1.6 kg format is designed for delicatessens and catering, as well as for those who want a more abundant supply in the kitchen. Vacuum-packed slice, weight approx. 1.6 kg. Stretched pancetta.
Price VAT included
The cured Pancetta "Il Poggetto" comes from an anatomical cut of 100% Italian pork belly, salted by hand and left to rest in brine for one week, then cured for at least 2 months in our facility in Poggio a Caiano, in Tuscany. The pepper, present both in the seasoning and on the surface, enhances its intense and full-bodied flavor. The approx. 1.6 kg format is designed for delicatessens and catering, as well as for those who want a more abundant supply in the kitchen. Vacuum-packed slice, weight approx. 1.6 kg. Stretched pancetta.
