Oven-baked Pancetta

vacuum-packed halves

119.00 / VAT included

Typical specialty from Emilia Romagna


SKU PAN09 Categories ,

Our new recipe offers a new way of enjoying Pancetta.
We take two large cuts of pork belly from heavy Po Valley pigs and leave them in seasoned salt for two weeks, before smoking them for about an hour, and finally flavouring them for four days with honey brine.
At this point, the two Pancettas are ready to be combined into single deli meat product, which is then steam cooked for nearly a whole day before spending two hours in a wood oven.
This is a truly unique specialty: like a cross between Pancetta and cooked ham, this exclusive invention was born from the desire to create something new with a strong link to tradition.

Chef’s Tips

A product as special and unique as this should be enjoyed plain, to best appreciate its infinite subtleties: the subtle smokiness, the velvety softness from the honey brine and the delicate crispness from being oven cooked.

Additional information
Weight 4.0 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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