The White Homemade Pancetta from Salumificio Pedrazzoli is with rind and without garlic, and is obtained from pork from the same farms of the Pedrazzoli family. This is the simple version of the Black Homemade Pancetta, much more delicate, and is suitable for all those who like cured meats that are not too bold and assertive in taste. To obtain this product, the central part of the pig's belly is used, trimmed and skinned. The piece is then dry salted for about 15 days and seasoned with various spices such as nutmeg, cinnamon and coriander. It is then stuffed into natural casing and tied by hand, and aged for at least 30 days in cool rooms. Pancetta has ancient historical origins dating back to the time of the Roman Empire, when it was given to legionaries in slices every three days. In later eras it was also a form of payment, as in the Lombard period, when masons at the beginning of the seasonal work were paid with cuts of pancetta.
Price including VAT
The White Homemade Pancetta from Salumificio Pedrazzoli is with rind and without garlic, and is obtained from pork from the same farms of the Pedrazzoli family. This is the simple version of the Black Homemade Pancetta, much more delicate, and is suitable for all those who like cured meats that are not too bold and assertive in taste. To obtain this product, the central part of the pig's belly is used, trimmed and skinned. The piece is then dry salted for about 15 days and seasoned with various spices such as nutmeg, cinnamon and coriander. It is then stuffed into natural casing and tied by hand, and aged for at least 30 days in cool rooms. Pancetta has ancient historical origins dating back to the time of the Roman Empire, when it was given to legionaries in slices every three days. In later eras it was also a form of payment, as in the Lombard period, when masons at the beginning of the seasonal work were paid with cuts of pancetta.
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