Rolled pancetta with rind

It is among the oldest and most renowned products of our area, and here at San Bono it is subject to particular care.

Cut of meat: pork belly with squared rind.

Processing: when the meat arrives, the piece of pork belly is squared and salted by hand to allow a better distribution of the salt on the surfaces, with blends deriving from old recipes from our valleys. It is then rolled up, stitched, then hung and taken to the drying chambers for a minimum period of 7 days before moving on to the maturing phase, which can exceed 6 months.

Weight: average size about 4 kg.

Organoleptic properties: delicate and extravagant at the same time.

Eating suggestions: plain pancetta with a slice of tasty bread is a pleasure you cannot deny yourself.