Pork pancetta from Nero dei Nebrodi. One of the most famous Italian cured meats, the tesa pancetta from Nero pork of “Agostino La Paisanella” is aged from 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, which is well present in this cured meat, comes from the belly of the animal and releases all the aroma of the Nebrodi forest if heated in a pan or left to rest at room temperature. All cured meats are subject to weight variation between 70g more or less.
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Pork pancetta from Nero dei Nebrodi. One of the most famous Italian cured meats, the tesa pancetta from Nero pork of “Agostino La Paisanella” is aged from 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, which is well present in this cured meat, comes from the belly of the animal and releases all the aroma of the Nebrodi forest if heated in a pan or left to rest at room temperature. All cured meats are subject to weight variation between 70g more or less.
