When cut, the slice is characterised by the typical alternation of bright red and pinkish white circular layers.
The fragrance is delicate, but it doesn’t lack of pleasant hints of spices. The slice is soft to the palate with the tendency to melt when eaten, thanks to the fat parts that also determine the delicate and distinctly sweet taste, not devoid of that sapidity that makes the product particularly appetizing.
The Pancetta derives from the fat cut of the pork, called “Pancettone”. The raw material comes from pigs born and bred in Emilia-Romagna and Lombardy, while the production area is limited to the province of Piacenza, which climate is crucial to obtain the typical characteristics of this flavourful salami.
The manufacturing process is organised in four stages:
Initially there’s the salting operation, that is the scattering of a blend made of salt and spices all over the meat, following the traditional recipe.
It follows, then, a period of rest in the cold, to let the salt and flavourings distribute uniformly inside the meat.
After the massaging process, the Pancetta is rolled up, tied and put to dry in specific areas, for a period that goes from 10 to 15 days.
When the product is dry, it begins the period of aging, that is going to last 4 months.
The finished product presents itself in a cylindrical shape, its weight is between the 4 and 8 kgs. It has to be sold equipped with the specific DPO brand that guarantees its origin and the respect of the traditional processing practises.
(Translated by Laura Fugazzi)