Italian cured pork belly - Pancetta tesa

Our cured pork belly, characterized by its rectangular shape, is obtained from the subcostal area of pork. After the salting phase, it is rinsed with water and wine vinegar and covered on the external surface with powdered Calabrian chili pepper. The seasoning, which takes place in environments with controlled humidity and temperature, is of a minimum of 30/45 days. Our Italian cured pork belly is gluten- and dairy- free.

Weight:
slice gr. 350/500


Seasoning:
30/45 days

Packs:
SV


Packages:
packs 10/15/20/25 kg

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