» Pancette

This is perhaps the least prized cut of pork, but forms the basis of many much-loved traditional Italian culinary sauces.
All our Pancette are squared by hand and trimmed closely so that they are not too fat.

The salting process is characterised by a first application of salt and sub-sequent retouches so that it penetrates every part of the meat evenly. After a few days, the bacon is washed thoroughly to remove any residual salt. Only after a period of "rest" is the surface of the bacon finally treated with ground pepper.