Pancetta di Calabria a Denominazione di Origine Protetta (Calabrian bacon with protected designation of origin)
A real delight for the palate
It’s produced in the National Park of Sila, with meat coming from porks bred in Calabria by natural feedings. The Calabrian bacon comes from the lower rib bottom. The bacon with lard weighs between 3 and 4 kilos, it’s cut to a rectangular shape with a thickness between 3 and 6 cm. It’s salted for a period between 4 and 11 days. The surface is then covered with red pepper.
The natural seasoning lasts for approximately 30 days.
The Calabrian Pancetta has the following characteristics:
– rectangular shape, with a thickness between 3 and 6 cm;
– red coloured surface, due to the presence of red pepper powder.
When cut, it’s rosy with fine fat and lean-meat alternating stripes. The fragrance is naturally intense and the sapidity is good.
Cuts: approx. 2,7/3,2 kg
Conservation: 0°C +4°C
Packaging: 3/5/10/15/20 single/multiple vacuum or multiple protective atmosphere
Shelf life: vacuum 180 days, protective atmosphere 90 days