Pancetta is trimmed, seasoned with a mix containing salt and the other ingredients and left in a cell with controlled temperature for many hours. After 2 weeks, the product is hung on trolleys and set into drying rooms and after that into curing rooms. When the product is correctly slimmed down (usually after 6-8 weeks), the product will be sliced, packaged, labelled and marketed. Highlights: The pork belly is cured for months with a smoked flavour. Pancetta is light pink with a dense, silky texture, and a nutty and delicate flavour. Ideal for an Antipasto platter or for a panino.
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