Length 50 cm (19.68 in.). Width 30 cm (11.8 in.).
Whole, half, or thick slice vacuum-packed. Good for up to 120 days.
ITALIAN CURED “PANCETTA” PORK BELLY
This is a super classic of Italian charcuterie, even more so in the center of Italy. It varies in each region depending on the spices used for seasoning. In Tuscany, it is called “pancetta stesa” for its “lying” look. Unskinned Italian pork belly with rind, trimmed and shaped into a rectangle, seasoned with traditional Tuscan spice mix, dry-cured, and finished with a layer of ground black pepper. It is produced and dry-aged in our facility of Pontassieve (Florence).