The product
Pancetta Piacentina DOP
DOP rolled pancetta, produced following the tradition of Piacenza area
Code:
78244
Country of origin:
Italy - Emilia Romagna
Weight:
5 kg approx
Minimum order:
1 piece
| Description | Pancetta DOP from Piacenza area produced with meat from heavy pigs grown in Lombardy and Emilia Romagna regions |
|---|---|
| Appearance | The slice shows the typical round strips of white fat and intense red coloured lean |
| Taste | Sweet, round, full to the palate and buttery, characteristics that make pancetta unique in cooking. When sautèed it gives a strong toasty and nutty aroma |
| Maturing | At least 90 days |
| Curiosity | Grossetti is member of the Piacenza's Consotium of PDO Cured Meats, the only one in Europe to have obtained the PDO status fro three products: Coppa Piacentina, Pancetta Piacentina and Salame Piacentino |
| Our selection | It comes from the fat cut of the pig called pancettone. Initially, the meats are sprinkled with a mixture of salt and spices according to the traditional recipe, followed by a period of cold rest to allow the salt and aromas to be distributed evenly in the meat; after massaging, the pancetta is rolled up and tied by hand, then left to dry in special rooms for 10/15 days; after drying, seasoning begins |
| Suggestions | Traditionally enjoyed very thinly sliced, raw, as an appetizer; beautiful as ingredients in many recipes |
| Ingredients | Pork (origin: Italy), salt, spices, flavorings, sugars: dextrose, antioxidant: E301, preservative: E252, E250, |
|---|---|
| Weight | 5 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep in a cool place |
| Instructions for use | Remove the rind before slicing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1923 kJ / 466 kcal Fat: 39 g of which saturates: 18 g Carbohydrate: 0 g of which sugars: 0 g Protein: 14 g Salt: 2,2 g Typical value per 100 g |
The producer
Salumificio Grossetti - Strà di Nibbiano (PC) - Emilia Romagna
Why we chose them
Salumificio Grossetti has a long family tradition in the production of typical cold cuts of Piacenza area, handed down from generation to generation.
The laboratory was founded in 1875 in Pianello Val Tidone, a peasant village on the hills, in the heart of Valtidone. Since then, the delicatessen
shop has been producing its own cold cuts, only in winter, using the pigs raised by local farmers. Today, after four generations, that laboratory has
become a modern plant. Antonio Grossetti together with his sons and nephews Enrico, Alessandro and Eugenia did not accept any shortcuts: the
cured meats are still made with a keen eye for quality: "the taste must come only from meat and seasoning" - Antonio says. For this reason, very little
salt is used in processing, obtaining a range of salami recognisable by their sweetness. Antonio is also the President of the Salumi DOP Piacentini
Consortium. Salumificio Grossetti belongs of course to the Consortium and is the only one in Europe to have received the protected designation of
origin for three products: Coppa Piacentina DOP, Pancetta Piacentina DOP and Salame Piacentino DOP
From the same producer
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