Slowly cooked for more than 10 hours in dry ovens,
after 48 hours of curing
in a flavored brine
Roasted Pancetta is obtained from the mild roasting of fresh bellies,
cured with a delicate blend of spices.
Bellies are paired and tied together, to protect the soest part
of the meat, exposing the skin to the roasting.
- The product is manually trimmed and pared, to obtain a perfectly squared cut.
- After brining, the meat restmarinating for two days.
- Two bellies, brined and spiced, are then paired and manually tied with cords.
- After slightly spicing the skin, the bellies are cooked for ten hours until a perfect browning of the skin is reached.