Pancetta Piacentina DOP

Emilia Romagna

Pancetta Piacentina DOP is a fine cold cut made exclusively in the province of Piacenza, in Emilia Romagna: this wonderful land with its vast woodlands and its fertile flatland has always been perfect for the breeding of cattle. There is evidence of of the breeding of swine in 1000 b.C.: the exceptional seasoning and aging techniques which spread in Italy and France were in fact created in the households of farmers in the Po Valley.

The mild climate of these lands is perfect for a balanced growth of pigs which produce excellent cold cuts, regarded as the pride of these lands, such as Pancetta and Coppa Piacentina DOP, both made with "heavy pigs" used also for Parma and San Daniele hams.

Pancetta Piacentina DOP is a typical rolled pancetta cylinder shaped and weighing from 4 to 8 kilos. A slice features the peculiar red and white stripes. Thanks to the very strict guidelines, it is a high quality product, with wholesome additives and no nitrates: salting is done by hand exclusively on the dry meat and some spices such as cinnamon, nutmeg or cloves  can be added. The minimum aging is three months.

Thanks to this kind of care, Pacetta Piacentina's taste os kneed exceptional: its fat gives it a seer flavor, contrasted by a quite strong salty and nicely spicy notes.

It is great cut in thin slices and served as an enticing appetizer: in this case, it is important to serve it at room temperature to enhance its flavors and scents. It has various uses as an ingredient: it can be part of the filling of agnolotti and tortellini or use as a base in the soffritto to make sauces, soups or roasted meat dishes.

Meat preparations