Pancetta (bacon)

The product
Selected and squared off, it is salted when dry, cured with spices, then hand-tied with twine. Its seasoning can vary from 60 to 90 days. It is produced with or without rind.

Average weight
Pancetta with rind 4000gr, without rind 3500gr.

Primary ingredients
Selected cuts of Italian heavy pork, from selected breeds that have always been reared in an inner circle of regions of northern Italy, with certifications of origin and product line.

salumi CIMA
Sea salt, black pepper, natural flavours.

Nitrates and nitrites. It contains neither milk nor its derivatives.

This fine cut, located in the ventral part of the swine, is cured with salt and spices and folded up on itself. It is then hand-tied with twine and put to seasoning.

Slow and careful in air-conditioned store-rooms from 60 to 120 days.