The pancetta is obtained from the belly of the pig and its shape, once finished its processing, changes according to the variety. For instance, it is square in the case of the pancetta “tesa” (tense), which can be with or without rind, spicy, classic or smoked.
The pancetta is obtained from the belly of the pig and its shape, once finished its processing, changes according to the variety. For instance, it is square in the case of the pancetta “tesa” (tense), which can be with or without rind, spicy, classic or smoked. The pancetta “arrotolata” (rolled), the “magretta” and the one “coppata” are different in shape and they are so called because obtained by rolling the part of the bacon together around a coppa. Pancetta Piacentina and Calabria have received the European PDO mark. The pancetta slices are pinkish white, tending to red in the leanest pancetta. The scent is delicate and can vary depending on the spices used, such as pepper and cloves, while pancettas from the central-southern regions of Italy are often flavoured with chili pepper, garlic and fennel seeds.
The pancetta is obtained from the adipose and muscular lining of the pork rib; for a good result the salting phase is fundamental, carried out on the complete rind product. In fact, it is necessary to use a salt with the right grain – neither too fine nor too coarse – which allows to reach the right balance between its penetration in depth and the loss occurring during the drying phase. To enrich the aroma and the flavour other spices are often added to the salt, such as cloves, black pepper, nutmeg, cinnamon, juniper berries. A resting phase follows (from 8 to 15 days) in special cells: the pancetta is then washed and dried and finally subjected to a short seasoning.
– Pancetta Piacentina DOP (1996)
– Pancetta di Calabria DOP (1998)
(in brackets the year of PDO recognition)
