SHEAR RUSTIC PANCETTA RANCETTE

Still produced today as an ancient tradition by local pigs. If consumed as fresh sliced, its ligature is light along the entire surface including the ends and undergoes a maturing of only twenty / thirty days. If the product undergoes a prolonged seasoning of about one year, a much tighter and stronger binding is made from the seam of the outer flap
With rind.
The rolled Pancetta is still produced today according to an ancient tradition handed down by the old butchers. From the abdominal area of ​​the pig two strips of Pancetta are taken of about seventy centimeters in length, forty of width and a thickness of 5 to six centimeters, for a weight of about four kilos each. The pieces are put in salt for twelve days in special rooms. After salting, the dung is carried out using various spices and the "pestatina lucchese", a pesto made with garlic, pepper and rosemary. The mixture of the drugs is uniformly sprinkled in the innermost layer of the Pancetta where the meat is leaner. Finally, the Pancetta strip is rolled up, tied with cotton twine in a different way according to the programmed seasoning and sprinkled on both ends with pepper and drugs. If the product is intended for fresh consumption, the ligature is light along the entire outer surface including the ends and undergoes a maturing of only twenty-thirty days, if the Pancetta undergoes a prolonged seasoning of about one year, a ligature is made much narrower and reinforced by the seam of the outer flap.
Weight around 1 KG

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WINEGROWERS MADE IN ITALY

VINI E SPUMANTI