Pancetta aged over 12 months - slice approx. 900g SV

1. This is the front part of the rib. It has a lean part and a fatty part. Cured, salted, and rolled, it creates the product of the same name in its various forms. The fatty part is used in some types of salami.

It is obtained from the belly of the pig. Thanks to the packaging, which exposes the fat, it is tender and has a flavorful, yet not overly pronounced, taste. The lean portion is minimal, allowing for easy use in culinary preparations. It is used as an aperitif or succulent appetizer, as well as to flavor fillings or to wrap lean meats—such as game—before cooking.