La Pancetta della Corte Pallavicina

Made only from the meat from the belly of a pig weighing between 180 and 230 kg, and characterized by alternating layers of lean and fat, after a light salting, it is rolled and tied completely by hand with the old-fashioned and traditional non- elasticized string. Only after a long curing period (minimum of 10 months) can its very sweet flavour be enjoyed. In fact, the slices with their characteristic pinkish-coloured fat, cut very thinly will melt between your tongue and palate. Also lovely over a slice of warm, white bread.

It is a salami for connoisseurs and very difficult to cure (at times it tends not to hold together) and should not be confused with the commonly sold “pancette”, which are cured for more or less a month and whose fat is not ready to eat and will feel very chewy in your mouth and be almost impossible to break down.