A classic traditional cured meat, ﬁnding new success and authenticity in the Corrado Benedetti workshop. The process is simple, but not easy: the fat is carefully removed from the pancetta, which is then immersed in brine and allowed to cure.
Suggestions for use
On its own, to add softness and ﬂavour to meat dishes, or accompanied by our pickled mixed vegetables as a delicious antipasto.
Minimum curing 120 days.