Pancetta boscaiola

Stretched out and lightly pressed between two pieces of birch, it is the symbol of our area.

Cut of meat: pork belly with squared rind

Processing: as the name suggests, after being stitched with the help of a sturdy steel needle, it is left to mature between two pieces of wood for about 4 months, during which a sweet and unique taste matures. With a rustic appearance, beautiful both to look at and enjoy.

Weight: 4.5 / 5.5 kg.

Organoleptic properties: intense, tasty flavour.

Eating suggestions: lay thin slices on a platter and accompany with cheese and fragrant bread for a classic aperitif.