ROLLED PANCETTA

After careful selection, the pancetta (pork belly) is sprinkled with a mixture of salt and spices according to our traditional recipe, before being left to rest at a cold temperature to let the salt and aromas distribute evenly through the meat. After this they are massaged by hand, then rolled, tied by hand and left to dry in special rooms for between 10 and 15 days. Once dried, the curing period begins, which will last at least three months. When cut, each slice features the characteristic alternating bright red and pinkish white layers. It has a delicate aroma.