M�rke: San Nicola Prosciuttificio del Sole

: Pancetta Piacentina D.O.P.

The Pancetta Piacentina DOP (streaky belly bacon from the region around Piacenza) is produced in the whole region of Piacenza, but the maturation must be carried out below 900 meters above sea level.

The meat comes from the pig cattles in Lombardy and Emilia Romagna, which also supply the meat for the production of the famous Parma ham. The Pancetta Piacentina DOP is made from the fat meat pieces from the pork belly. From the teats only the lateral portion is used.

After selecting the best pieces, the meat is cured with salt, pepper, cloves and sugar. Afterwards, the pancetta is refridgerated for at least two weeks at a temperature of 4°C and a controlled humidity of 70-80%.

Then, the meat is rolled. In the middle a little piece of lean meat is placed and then put in a pig's bladder . After an initial period of rest, the drying begins at 20 ° C, which takes about one week to complete. The subsequent maturation takes at least 2 months.

The lean part of Pancetta Piacentina DOP is dark red, which makes a nice color contrast to the white part of the fat. The flavor is delicate and balanced by the spices.