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Slatted pork belly cut to half

maturation at least 90 days

66.00 / VAT included

Typical specialty from Emilia Romagna


Maturation: at least 90 days
Weight: kg. 2,5 +/- 0,200
Packing: Product sold whole or in vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 2-4°C

Download product’s technical specifications

A very pleasant discovery

Pancetta processed and tied by hand, according to the centuries-old Emilian tradition.
Preserved in its natural rind, the product is hand salted using plain salt. Then, after an initial period of maturation, it is seasoned with aromatic herbs and spices, before finally being left to mature pressed between two wooden slats, which give the finished product its typical flattened shape
Its typical flattened shape is created by maturing the product between two wooden slats.
This compresses the Pancetta, keeping inside the flavours and aromas from the salting and the aromatic herbs used to season it.

Chef’s Tips

Delicious on warm bread croutons, or with fried polenta. Pair with a young and lightly sparkling red wine, such as Lambrusco.
Excellent ingredient for first and main courses.

Additional information
Weight 2.7 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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