The Homemade Black Pancetta with garlic from the Salumificio Pedrazzoli is without rind, with garlic and externally flavored with black pepper powder. To obtain this product, the central part of the pig's belly is used, squared, trimmed, and skinned. The piece is dry salted with a mixture of sea salt, black pepper, and cloves, then rolled in black pepper powder and stuffed into a natural casing and tied. The aging occurs in cool environments and lasts for at least 30 days. Its history Pancetta has ancient historical origins dating back to the time of the Roman Empire when it was given to legionaries in chunks every three days. In later periods, it also served as a form of payment, as in the Lombard period when bricklayers were paid with cuts of pancetta at the beginning of the seasonal work.
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The Homemade Black Pancetta with garlic from the Salumificio Pedrazzoli is without rind, with garlic and externally flavored with black pepper powder. To obtain this product, the central part of the pig's belly is used, squared, trimmed, and skinned. The piece is dry salted with a mixture of sea salt, black pepper, and cloves, then rolled in black pepper powder and stuffed into a natural casing and tied. The aging occurs in cool environments and lasts for at least 30 days. Its history Pancetta has ancient historical origins dating back to the time of the Roman Empire when it was given to legionaries in chunks every three days. In later periods, it also served as a form of payment, as in the Lombard period when bricklayers were paid with cuts of pancetta at the beginning of the seasonal work.
