Italian Pancetta Piacentina DOP | Dry-Cured Pork Belly Imported From Italy | La Salameria | 4.6lb (2.1kg)

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Italian Pancetta Piacentina DOP | Dry-Cured Pork Features

• Produced in the city of Piacenza in Italy's northerly Emilia-Romagna region, Pancetta Piacentina DOP is a traditional Italian cured meat made from the fatty cut of the Landrace Italiana and Duroc pig breeds that are raised in the region with a rich grain, fruit and vegetable diet.

• In order to guarantee the authenticity and the original flavor of the final product, Pancetta Piacentina DOP is made following a strict production process where the finest cuts of pork belly are hand-selected and trimmed with care, then gently massaged with a mixture of salt and spices, including black and white pepper and clove. The meat is then carefully rolled into a tight cylinder and hand-stitched in traditional fashion, helping to lock in the meat's rich flavor.

• Pancetta Piacentina is aged for more than 90 days, to allow the flavors of the salt and spices to permeate the meat as it cures. The result is a ruby red cured meat swirled with luxurious, flavorful fat that is perfect for slicing thin or cubing. The sweet interior of the meat perfectly contrasts with the salty, spiced exterior, making it a truly flavorful treat that is sure to delight nearly any palate.

• Pancetta Piacentina DOP makes a perfect and refined addition to gourmet charcuterie plates, cheese boards, and sandwiches. While it can be served as it is, pancetta Piacentina is also delicious when cooked. Fry up a thick slice, dice it and add it to pasta dishes, sauteed fresh vegetables, or hearty sauces to bring mouthwatering depth of flavor to your dishes. Sprinkle small pieces of fried pancetta over eggs, salads or pizza to create irresistible treats.

• Pancetta Piacentina has been a DOP (Protected Designation of Origin) product since 1996, so you can feel confident that you are serving only the finest, most authentic product of the Italian culinary tradition.

• Weight: 4.6lb (2.1kg) Approximately. Weight may vary +/- 0.5lb

• Product of Italy

About Italian Pancetta Piacentina DOP | Dry-Cured Pork

Produced in the city of Piacenza in Italy's northerly Emilia-Romagna region, Pancetta Piacentina DOP is a traditional Italian cured meat made from the fatty cut of the Landrace Italiana and Duroc pig breeds that are raised in the region with a rich grain, fruit and vegetable diet. This Pancetta Piacentina DOP is produced by Salumificio San Carlo, a company leader in the production of DOP cured meats typical of the area of Piacenza. In order to guarantee the authenticity and the original flavor of the final product, Salumificio San Carlo follows a strict production process where the finest cuts of pork belly are hand-selected and trimmed with care, then gently massaged with a mixture of salt and spices, including black and white pepper and clove. The meat is then carefully rolled into a tight cylinder and hand-stitched in traditional fashion, helping to lock in the meat's rich flavor. Finally, the pancetta is aged for 90 days or more, allowing the flavors of the salt and spices to permeate the meat as it cures. The result is a ruby red cured meat swirled with luxurious, flavorful fat that is perfect for slicing thin or cubing. The sweet interior of the meat perfectly contrasts with the salty, spiced exterior, making it a truly flavorful treat that is sure to delight nearly any palate. Pancetta Piacentina has been a DOP (Protected Designation of Origin) product since 1996, so you can feel confident that you are serving only the finest, most authentic product. Pancetta Piacentina DOP makes a perfect and refined addition to gourmet charcuterie plates, cheese boards, and sandwiches. While it can be served as it is, pancetta Piacentina is also delicious when cooked. Fry up a thick slice to use as a bacon substitute for a gourmet brunch, serve it as an indulgent side dish or add it to a rich eggs Benedict. Pancetta can also be cubed and fried for deliciously rich flavor that makes a perfect addition to a number of classic recipes like carbonara, or can be used as a base