Pancetta Piacentina becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Emilia Romagna.
Pancetta Piacentina PDO comes from cutting fat pig, called flank. The raw material comes from swine strictly born and bred in Emilia-Romagna and Lombardy, while the production area is limited to the province of Piacenza, where the climate is crucial to get the characteristics of this succulent sausage. The process is divided into four phases: initially takes salting, that sprinkle the meat with a mixture of salt and spices, according to the traditional recipe. Follows a rest period to cold, to allow the salt and flavorings to be distributed evenly in the meat. After massaging, the pancetta is rolled, tied and then left to dry in special rooms, for a period ranging from 10 to 15 days. After drying, start the curing period, which will last three months. The finished product has a cylindrical shape, weighing between 4 and 8 kg.
When cut, the slice is characterized by the typical alternation of circular layers of bright red and pinkish white. The scent is delicate, but with pleasant spicy notes. On the palate, the slice is soft and tends to melt, due to the presence of the fat, which also determine the delicate flavor and distinctly sweet, not without the flavor that makes the product particularly appetizing.


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