The Homemade White Pancetta from Salumificio Pedrazzoli comes with rind and without garlic, and is made from pork meat sourced from the same farms of the Pedrazzoli family. It is the simple version of the Black Homemade Pancetta, much more delicate, and is suitable for all those who love cold cuts that are not too strong and bold in taste. To obtain this product, the central part of the pig's belly is used, trimmed and skinned. The piece is then dry salted for about 15 days and seasoned with various spices such as nutmeg, cinnamon, and coriander. Then it is stuffed into natural casing and hand-tied and is aged for at least 30 days in cool environments. ITS HISTORY Pancetta has ancient historical origins dating back to the Roman Empire when it was given to legionaries in slices every three days. In later times, it was also a form of payment, as in the Lombard period, when builders at the start of the seasonal work were paid with cuts of pancetta.
