Pancetta Arrotolata Artigianale d'Aspromonte

Our bacon is obtained by squaring and trimming the belly of pigs reared on the farm and requires a 120-day seasoning.

PREPARATION: after trimming, the pancetta is salted and flavored with chilli pepper and wild fennel.

After 12 days of salting, the pancetta is washed with local wine and prepared in 2 ways: rolled up like a large salami and stuffed into a large casing, stretched with rind.

Organoleptic characteristics: when cut, it is bright pink in color with streaks of fat typical of pork bacon. The flavor is delicate and is refined with ageing, the aroma is characteristic and of the right intensity.

Approximately 500 g slice. Product subject to natural weight loss of 15%

Packaging: vacuum bag