"The Pancetta Piacentina is obtained from the belly, a fatty cut of pork. The meat used must come from pigs born and raised exclusively in Emilia-Romagna and Lombardy, while the area of production is the entire province of Piacenza, whose climate is one of the ""ingredients"" that make this product unique. The manufacturing process consists of four phases: The meat is rubbed with a mix of salt and spices, according to the traditional recipe; The meat rests for a certain period in a cold storage room, so that it can absorb salt and spices in a uniform way; The meat is kneaded, rolled, tied up with a string and sent to special drying rooms, where it stays for about 10-15 days; The product is hung and matured over a period of three months. The finished product has a cylindrical shape and its weight ranges from 4 to 8 Kg. When cut, the slice presents typical bright red and rosy white circular stripes. The smell presents a delicate aroma of matured meat, with pleasant spicy notes. The slice is soft and tends to melt in the mouth because of the presence of fatty parts, which also determine the delicate, markedly sweet and yet fragrant taste, that makes this product particularly appetising. If you want to taste the real Pancetta Piacentina, look for the PDO label, which guarantees the origin and quality of the product and the respect of traditional production procedures. "
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