Pancetta Piacentina Dop

Bacon was already widely appreciated in the 14th century, as documented in the municipal registers of Piacenza and in the writings of Giulio Landi, where the author describes the excellent quality of the product. The characteristic taste, sweet and soft, is closely linked to the environmental conditions of this area of production, characterised by a vegetation of trees and valleys and by a temperate climate which allows a slow and gradual maturation process.

Consumption

Pancetta is often used in its raw state, for example as a starter with broad beans and pecorino cheese, or cooked, to enrich the taste of a number of dishes, such as legumes and pasta sauces, and also with meat-based dishes. It is usually accompanied by Doc wines of the area.

Conservation

The ideal conditions for preservation of the whole product consist of a temperature of 12 to 15 °C and a humidity of around 60-70%. Once it is sliced, the Pancetta Piacentina can be kept in a refrigerator, taking care to cover the exposed surface with aluminium foil. It is recommended to keep it at room temperature for about an hour before serving it, since the cold temperature might change its taste. If airtight it must be conserved at a maximum temperature of 6°C.

Production

Pancetta represents one of the adipose cuts of swine. The production of the Pancetta Piacentina follows the following phases: trimming, dry salting, tying, drying and seasoning. The salting process is done manually and consists in passing the meat through a mixture of salts and natural spices and let in a refrigerator for 15 days. Following the meat is scraped, so as to eliminate eventual residues and excessive salts and spices. The pieces of bacon are therefore rolled and lean meat is added to it, by means of the traditional tying process. On the parts which are not covered with pigskin, strips of swine bladder are applied on the external parts, and vegetal paper on the longitudinal part, in order to obtain a natural protection during the maturation process. Perforations are effected on the entire surface and the bacon is left for some hours at a temperature of 0 to 5°C. The drying phase follows at a maximum temperature of 25°C for not longer than 7 days, and finally, maturation, for at least two months.

by NATURALMENTE ITALIANO