Pancetta Beretta (6 pound)

Pancetta Beretta (6 pound)

$46.00 (as of September 11, 2018, 2:46 am)

Pancetta Beretta Pork belly, cured but not smoked
Savory and sweet, pancetta is bacon’s long-lost Italian relative
Pancetta – Cured Pork Belly The name of this seductive salame derives from pancia, the Italian word for belly. Pancetta can be found either rolled, arrotolata, or flat, ‘tesa, but in both cases, it is the product of a pork belly’s two to three week sojourn in the salt beds. In addition to salt, the cure normally contains ground black pepper and a choice of spices, which vary based on region and curemaster

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Pancetta. Price per 6lb approx. Pancetta Beretta Pork belly, cured but not smoked. Savory and sweet, pancetta is bacon’s long-lost Italian relative.  Pancetta – Cured Pork Belly The name of this seductive salame derives from pancia, the Italian word for belly. Pancetta can be found either rolled, arrotolata, or flat, ‘tesa, but in both cases, it is the product of a pork belly’s two to three week sojourn in the salt beds. In addition to salt, the cure normally contains ground black pepper and a choice of spices, which vary based on region and curemaster. Pancetta is generally aged for about 2 months. It can be eaten thinly sliced, like prosciutto, or used in cooking, where its distinct flavor and tender texture go unmatched. Unlike most American bacon, pancetta is never smoked, except in Italy’s northeastern corner, where an Austrian-imposed preference for smoked meats persists.
Pancetta Beretta Pork belly, cured but not smoked
Savory and sweet, pancetta is bacon’s long-lost Italian relative
Pancetta – Cured Pork Belly The name of this seductive salame derives from pancia, the Italian word for belly. Pancetta can be found either rolled, arrotolata, or flat, ‘tesa, but in both cases, it is the product of a pork belly’s two to three week sojourn in the salt beds. In addition to salt, the cure normally contains ground black pepper and a choice of spices, which vary based on region and curemaster
Pancetta is generally aged for about 2 months. It can be eaten thinly sliced, like prosciutto, or used in cooking, where its distinct flavor and tender texture go unmatched
Unlike most American bacon, pancetta is never smoked, except in Italy’s northeastern corner, where an Austrian-imposed preference for smoked meats persists