Pancetta di Calabria

PDO Calabrian Bacon

PDO Calabrian Bacon, characterized by the classical rectangular shape, is obtained from pork’s inferior under-rib. After the salting phase, the meat is washed with wine vinegar. After the seasoning phase, which takes place in environments with controlled temperature and humidity for a minimum of 30 days, is covered by powdered Calabrian chili.

Weight:
gr. 350/450


Seasoning:
30 days

Packs:
SV


Packages:
packs 10/15/20/25 kg

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The sausage factory Menotti works following a personal HACCP plan and guarantees the safety of products in conformity with the current legislation.