€ 120.00 EUR
Pancetta named Giovanna, has the classic yummy taste of cooked bacon and at the same time is very digestible thanks to the unique production method. Two big pork bellies are left under a layer of aromatic salt for two weeks. Then they are sewn and bound together thanks to the wise art of manual work. Pancetta is then steam cooked for 20 hours, then baked for 2 hours in the oven.
It is suggested to serve la Giovanna thinly sliced, forming a small pyramid, at a temperature between 2°C and 10°C. Enjoy it with home-made bread. Pair with spargkling red wines, such as Gutturnio, or with sparkling whites, such as Prosecco brut or with a dry aromatic Malvasia di Candia.
Region: Emilia Romagna
Producer: Capitelli F.lli
Ingredients: Pork, Salt, Honey 2.4%, Natural flavours
Packaging: 4Kg vacuum-sealed
Storage conditions: store at 4°C
Shelf-life: 150 days from the date of production
The weight of products as indicated on the label may slightly vary from the real weight of the delivery due to the small-scale artisanal production.
Claudio Capitelli, following a well-established family tradition in the aging of meats and cheeses, decided to start a new adventure and founded Capitelli F.lli in 1977. Capitelli F.lli is located in Borgonovo Val Tidone, a green area characterized by the typical landscape of the Po area and the neighbouring Piacenza hills. Over the last ten years, the company has invested significant resources in research and development activities, with the specific intent to recover the authentic characteristics of the traditional Italian ham, exalted through highly innovative ideas.