The product
Spicy pancetta from Grigio Casentino - half
A rolled spicy pancetta, made with cut from the belly of Grigio del Casentino
Code:
78353
Country of origin:
Italy - Tuscany
Weight:
1,8 kg approx
Minimum order:
1 piece
| Description | Pork from the Grigio del Casentino breed obtained from the crossing of Large White and Cinta Senese |
|---|---|
| Appearance | The section presents a good ratio between lean and fat; important traces of crushed chili |
| Taste | It is a continuous game between the fatty and delicious part of the meat and the gentle spiciness of chili |
| Maturing | At least 90 days |
| Curiosity | It is processed in natural way, preservative free |
| Suggestions | It could be a great ingredient for pizza, try it with Radicchio |
| Ingredients | Pork meat, wholemeal salt from Cervia, pepper, chilli pepper flakes, spices |
|---|---|
| Weight | 1,8 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at temperature between +0 +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 2018 kJ / 482 kcal Fat: 46 g of which saturates: 18 g Carbohydrate: 0 g of which sugars: 0 g Protein: 17 g Salt: 3,2 g Typical value per 100 g |
The producer
Selve di Vallolmo - Poppi (AR) - Tuscany
Why we chose them
The wild breeding farm Le Selve di Vallolmo is located in the uncontaminated National Park of Casentino forest. We are in the oriental part of
Tuscany and this company take care of Grigio del Casentino pigs under the supervision of the founder Claudio Orlandi. It is a tough, but beautiful
and passion driven activity, run by the whole Claudio's family. Each member leads a different part of the business, from pigs birth to animal feeding,
from breeding to cold cuts production and sales.The farm was born as Large White pigs breeder in the 80. Then starting with new millennium
Claudio felt the need to integrate and differentiate more his proposition and started a charcuterie production with high quality meats. Grigio del
Casentino pigs arrived a bit later, they are the result of a cross between a classic pig and Moro Romagnolo or Cinta Senese. Those animal are the
protagonist of a project which protects them from the risk of extinction. A few local breeders, colleagues of Claudio, are contributing at the
safeguard
of this maculated pig. The core product of today tasting is the Prosciutto del Casentino, Slow Food Presidium, and then Mortadella, Pancetta and
Ruffiana, all rigorously made with Grigio del Casentino meats.
