Pancetta Piacentina PDO - Bacon 1Kg

  • PDO Pancetta Piacentina is a PDO (protected designation of origin) 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, dextrose, flavourings and spices. Preservatives: E 252, Antioxidant: E 301

    Packaging: 1 Kg

    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.

  • Salumi Grossetti boasts a long family practice in the production of traditional cold cuts from Piacenza in Emilia Romagna. The workshop was created in 1875, in Pianello Val Tidone.  Nowadays, after four generations, the workshop is a modern cured pork meat factory, equipped with advanced technological tools and procedures recognized at Community level to ensure the highest standards in terms of food safety and healthiness. Here, the pig meats for the production of “Salumi DOP piacentini” (PDO cold cuts from Piacenza) - Coppa PIacentina, Salame Piacentino and Pancetta Piacentina - are carefully selected, handcrafted and cured. Salumificio Grossetti is a member of the Consorzio Salumi D.O.P. Piacentini (PDO cold cuts from Piacenza Consortium).