Pancetta with pepper

Maturation at least 2 months

79.00 / VAT included

Typical specialty from Calabria


Maturation: at least 2 months
Weight: kg. 3,4 +/- 0,200
Packing: Product sold whole or in vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 0-4°C

Download product’s technical specifications

A very pleasant discovery

This Pancetta is prepared by hand, using only pork from Italian pigs.
First the rind followed by a small amount of the fat is removed. Next the meat is hand salted using plain salt, and left to rest for a few days.
It is then lightly rubbed with fresh garlic, rolled and tied.
The finishing touch: a generous sprinkling of black pepper, before the Pancetta is wrapped in natural casing and left to mature for at least two months.

Chef’s Tips

This Pancetta should simply be enjoyed as it is, served on a piece of rustic bread, ideally warm: this causes the external fat to soften and melt for a moment of true gourmet bliss.
Pair with medium-bodied red wine.

Additional information
Weight 3.6 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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