Pork Belly – Salumificio Gerini S.p.A.

DRY-CURED AND SMOKED “PANCETTA” PORK BELLY

site-admin — Sun, 11 Oct 2020 00:50:46 +0000

Unskinned pork belly, trimmed and shaped into a rectangle, with a lightly smoked flavor. This variation of “pancetta” gives the nod to the tradition of Trentino, a northern region of Italy. Its slightly smoked fragrance and taste result from the homonymous practice from the Alpine areas used to preserve food.

DRY-CURED ROLLED “PANCETTA” PORK BELLY

site-admin — Sun, 11 Oct 2020 00:50:46 +0000

The “pancetta” is a classic Italian charcuterie, especially in the center of Italy. Here is presented in a “coiled” variation. Pork belly without rind, trimmed and rolled, seasoned with traditional Tuscan spice mix, and finished with a layer of ground black pepper. Stuffed into an artificial casing and dry-cured in our facility of Pontassieve (Florence).

DRY-CURED CINTA SENESE PDO “PANCETTA” PORK BELLY

site-admin — Sun, 11 Oct 2020 00:50:46 +0000

Deluxe variation of “pancetta tesa” we produce and dry age in Pontassieve (Florence) facility. Unskinned pork belly of “Cinta Senese” free-range pork, trimmed and shaped into a rectangle, seasoned with traditional Tuscan spice mix, and finished with a layer of ground black pepper. Such fine meats, characterized by delicious fat, give the product a unique flavor.

ITALIAN CURED “PANCETTA” PORK BELLY

site-admin — Sun, 11 Oct 2020 00:50:46 +0000

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).

DRY-CURED ASPROMONTE FREE-RANGE BLACK PORK BELLY

site-admin — Sun, 11 Oct 2020 00:50:46 +0000

This high-end variation of “pancetta tesa” is made with Aspromonte free-range black pork meat. The mountain hog boasts solid meats and very savory fat, giving the product a unique taste. Unskinned pork belly of Aspromonte free-range black pork, trimmed and shaped into a rectangle, seasoned with traditional Tuscan spice mix, and finished with a layer of ground black pepper. It is produced and dry-aged in our facility of Pontassieve (Florence).

DRY-CURED “PANCETTA” PORK BELLY HAMBURG

site-admin — Sun, 11 Oct 2020 00:50:46 +0000

The lean variation of classic “pancetta tesa.” The name stems from the German tradition to use leaner pork than typically employed in Italy. Unskinned pork belly, 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).