The Pancetta cooked in lard "Il Poggetto" comes from an ancient peasant recipe from the Montagna Pistoiese. The pig belly, 100% Italian pork (Emilia Romagna, Tuscany), is flavored with a mince of fresh garlic and rosemary, then slowly cooked in melted lard for 3 hours. This cooking method, little known outside the Pistoia tradition, gives it extraordinary softness and an irresistible aroma. The processing is manual, in our facility in Poggio a Caiano, Tuscany. How to enjoy it: The pancetta cooked in lard is eaten cold in slices or slightly warmed. It is excellent for appetizers, rustic platters, or served with bread and cheese. Format: Vacuum-packed cut, weight approx. 500 g.
£ 18.87 / kg
Price VAT included
The Pancetta cooked in lard "Il Poggetto" comes from an ancient peasant recipe from the Montagna Pistoiese. The pig belly, 100% Italian pork (Emilia Romagna, Tuscany), is flavored with a mince of fresh garlic and rosemary, then slowly cooked in melted lard for 3 hours. This cooking method, little known outside the Pistoia tradition, gives it extraordinary softness and an irresistible aroma. The processing is manual, in our facility in Poggio a Caiano, Tuscany. How to enjoy it: The pancetta cooked in lard is eaten cold in slices or slightly warmed. It is excellent for appetizers, rustic platters, or served with bread and cheese. Format: Vacuum-packed cut, weight approx. 500 g.
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