Rolled black pig pancetta, salted by hand and aged in a cellar, to slice thinly or to brown.
The fat of the black pig, white and soft, combines with the lean meat to give a mild pancetta. Once the rind is removed, the belly is salted by hand for at least 15 days, rolled in ground black pepper, stuffed into a natural casing and tied.
It is then aged for at least 4 months in a cellar. The notes of pepper and clove grow stronger over time.
Like the other cured meats from this Campanian producer, it contains no added sugars or E250 and E252 preservatives. In very thin slices on warm bread, or as lardons in a sauce.
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Rolled black pig pancetta, salted by hand and aged in a cellar, to slice thinly or to brown.
