CURED MEATS

Rolled pancetta

pancetta-arrotolata

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.