The two basic types of pancetta are the arrotolata (rolled) and stesa (flat). The arrotolata, salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the stesa is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of arrotolata, to which capicola is added in the center of the roll (pancetta coppata).
The rolled type is typical of northern Italy, while the flattened type is typical of central and southern Italy.
While most pancetta is salt-cured and dried, pancetta affumicata is salt-cured and smoked, similar to bacon
Charcuterie made from local, organic, free range, antibiotics free pork
Artisan made in Thailand
whole piece non sliced +/- 200-225 gr
conservation in fridge: 2 months
contains: 100% salted and cured pork belly
No colorant or additives
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