The White Homemade Pancetta from Salumificio Pedrazzoli is with rind and without garlic, and is made from pork meat coming from the same farms of the Pedrazzoli family. It is the simpler version of the Black Homemade Pancetta, much milder, and is suitable for all those who love cured meats that are not too contrasting and assertive in flavor. 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 in natural casing, hand-tied, and placed in aging for at least 30 days in cool environments. ITS HISTORY: Pancetta has ancient historical origins dating back to the time of the Roman Empire, when it was given to the legionaries in slices every three days. In later times, it was also a means of payment, as in the Lombard period, when bricklayers at the beginning of the seasonal work were paid with cuts of pancetta.
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The White Homemade Pancetta from Salumificio Pedrazzoli is with rind and without garlic, and is made from pork meat coming from the same farms of the Pedrazzoli family. It is the simpler version of the Black Homemade Pancetta, much milder, and is suitable for all those who love cured meats that are not too contrasting and assertive in flavor. 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 in natural casing, hand-tied, and placed in aging for at least 30 days in cool environments. ITS HISTORY: Pancetta has ancient historical origins dating back to the time of the Roman Empire, when it was given to the legionaries in slices every three days. In later times, it was also a means of payment, as in the Lombard period, when bricklayers at the beginning of the seasonal work were paid with cuts of pancetta.
