Pancetta Salamata is a typical artisan product made from a recipe reinterpreted by Corrado Benedetti. The meat is minced, seasoned with cloves and cinnamon and ﬁnally put into skins; after drying in temperature-controlled rooms, the curing process continues. The duration of the process varies depending on whether softness or consistency is the priority.
How to enjoy it
As an alternative with classic polenta or as part of a platter of cured meats accompanied by mixed pickled vegetables in sweet and sour or extra virgin olive oil.
Minimum curing 120 days.