The product
Pancetta Tesa al Pepe a metà
Pancetta produced by Grossetti from italian pigs; perfect for cooking
Code:
78235
Country of origin:
Italy - Emilia Romagna
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Meat from heavy pigs (in average 180-185 kg) bred in Lombardi and Emilia Romagna regions |
|---|---|
| Appearance | A flat pancetta with a rectangular shape; it shows grounded pepper grains on the upper side and the rind on the other one |
| Taste | Sweet and slightly sapid, well balanced the pepper seasoning |
| Curiosity | The story of Grossetti dates back to the nineteenth century when the great grandfather of the nowadays owner was a butcher. From the XIX century until today, the production has remained very close to the tradition, starting from the meat selection which follows strict regulations, for example choose only the havier pigs as a guarantee of high quality meat. The aim of Grossetti is to obtain sweet and fragrant products by salting and binding the meat by hand, and most of all cureing the product slowly |
| Our selection | We asked Antonio to produce a straight pancetta with excellent raw materials, to have a great ingredient for all the recipes where pancetta plays a fundamental role |
| Suggestions | Perfect for cooking, try it on the traditional pasta Amatriciana or Carbonara |
| Weight | 3 kg approx |
|---|---|
| Packaging | Vacuum packed |
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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