Stretched pancetta of black pig from Nebrodi. One of the most famous Italian cured meats, the stretched pancetta of black pig from Nebrodi by "Agostino La Paisanella" is aged for one year to one and a half years in a completely artisanal way in natural stone cellars. The processing also includes a characteristic bath in wine that gives it a clean and intense flavor. The fat present in this cured meat comes from the belly of the animal and releases all the aroma of the nebroideo forest when heated in a pan or left to rest at room temperature. All cured meats are subject to weight variation of 70g more or less.
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Stretched pancetta of black pig from Nebrodi. One of the most famous Italian cured meats, the stretched pancetta of black pig from Nebrodi by "Agostino La Paisanella" is aged for one year to one and a half years in a completely artisanal way in natural stone cellars. The processing also includes a characteristic bath in wine that gives it a clean and intense flavor. The fat present in this cured meat comes from the belly of the animal and releases all the aroma of the nebroideo forest when heated in a pan or left to rest at room temperature. All cured meats are subject to weight variation of 70g more or less.
