The black homemade pancetta with garlic from Salumificio Pedrazzoli is without rind, with garlic and externally flavored with black pepper powder. To obtain this product, the central part of the pork belly is used, squared, trimmed, and skinned. The piece is dry salted with a mixture of sea salt, black pepper, and cloves, then rolled in black pepper powder and stuffed into a natural casing and tied. The aging occurs in cool environments and lasts at least 30 days. Pancetta has ancient historical origins dating back to the Roman Empire when it was given to legionaries in slices every three days. In later periods, it also served as a means of payment, as in the Lombard period when builders were paid with cuts of pancetta at the beginning of the seasonal work.
The black homemade pancetta with garlic from Salumificio Pedrazzoli is without rind, with garlic and externally flavored with black pepper powder. To obtain this product, the central part of the pork belly is used, squared, trimmed, and skinned. The piece is dry salted with a mixture of sea salt, black pepper, and cloves, then rolled in black pepper powder and stuffed into a natural casing and tied. The aging occurs in cool environments and lasts at least 30 days. Pancetta has ancient historical origins dating back to the Roman Empire when it was given to legionaries in slices every three days. In later periods, it also served as a means of payment, as in the Lombard period when builders were paid with cuts of pancetta at the beginning of the seasonal work.
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