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. How to enjoy it: thinly sliced, it enriches cured meat platters and traditional Italian recipes with its bold flavor. Format: vacuum-packed slice, weight approx. 500 g. Stretched pancetta.
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. How to enjoy it: thinly sliced, it enriches cured meat platters and traditional Italian recipes with its bold flavor. Format: vacuum-packed slice, weight approx. 500 g. Stretched pancetta.
Price VAT included
