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ITALIAN CURED “PANCETTA” PORK BELLY

This is a super classic of Italian charcuterie, even more so in the center of Italy. It varies in each region depending on the spices used for seasoning. In Tuscany, it is called “pancetta stesa” for its “lying” look. Unskinned Italian pork belly with rind, trimmed and shaped into a rectangle, seasoned with traditional Tuscan spice mix, dry-cured, and finished with a layer of ground black pepper. It is produced and dry-aged in our facility of Pontassieve (Florence).

Calories

1942 Kj. / 470 Kcal.

Fat

44.1 g.

Carbohydrates

0 g.

Saturated fat

14.9 g.

Sugars

0 g.

Sodium

2.8 g.

Protein

18 g.

Suggested use

Serve sliced with bread (best with unsalted, rustic Tuscan bread). Perfect as an "antipasto" (starter) and to flavor pasta or rice dishes.

Storage conditions

Keep in a cool and dry place under 14°C (57°F).
Weight (Kg)

4

Size

Length 50 cm (19.68 in.). Width 30 cm (11.8 in.).

Packaging

Unsealed

DMD (days)

160

Available also

Whole, half, or thick slice vacuum-packed. Good for up to 120 days.