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Pancetta Piacentina PDO 1Kg


PDO Pancetta Piacentina is a PDO cured meat typical of Piacenza in Emilia Romagna region. It comes from the fattiest cut of the pork, called “pancettone”, sprinkled with a mixture of salt and spices, rolled, tied and then left to dry in special rooms for 10-15 days. The curing period lasts up to 8-12 months depending on the weight.

It is a very versatile type of cured meats, used to enhance the flavour of many dishes. It can be served on a platter, simply sliced. To ensure a "melting effect” in the mouth, we suggest cutting very thin slices and serving at room temperature.

  • Region: Emilia Romagna
  • Producer: Salumi Grossetti
  • Ingredients: Pork, salt, flavourings and spices
  • Storage conditions: Store at 4°C
  • Shelf-life: 60 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.

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Emilia Romagna, Strà di Nibbiano

As the years go by, we continue to do our job respecting the traditions that we always have been accompanied by. Alessandro Grossetti - Owner

Salumi Grossetti: Piacenza-style cold cuts coming from the tradition. The company boasts a long family practise in the production of traditional cold cuts from Piacenza. The workshop was created in 1875, in Pianello Val Tidone, handing down from generation to generation the art of preparing cured meats.

After four generations, the workshop has now become a modern cured pork meat factory, equipped with advanced technological tools and procedures recognized at the Community level to ensure the highest standards in terms of food safety and healthiness.