Pancetta Piacentina DOP is taken from the fatty part of the pig, which is called ‘pancettone’. When cut, the slice has alternate circular bright red and pinky-white layers. It has a delicate aroma with hints of spices. To the palate, it is tender and tends to melt, owing to the presence of fatty parts which also determine its delicate and decidedly sweet taste, not ignoring its salty nature which makes this product so delicious.
Processing is split into four phases:
– First the salting takes place, where the meat is covered with a mixture of salt and spices, following the traditional recipe;
– Then it rests in cold conditions, allowing the salt and aromas to evenly penetrate the meat;
– This is followed by the massaging process, when the ‘pancette’ are rolled, tied and left to dry in special rooms for a between 10 to 15 days.
– Following this phase, the maturing stage begins, which lasts 4 months.
The final product is cylindrical and weighs between 4 to 8 kg.
The swine destined to the production of “Pancetta Piacentina PDO” come from the regions of Emilia Romagna and Lombardy, whereas the processing remains within the province of Piacenza, where the typical weather and territorial conditions are essential to obtain that unique taste for which it has become so famous.
Thanks to Consorzio Salumi DOP Piacentini.