PANCETTA MAICO 1.8Kg c.a.

At the time of the Roman Empire foot soldiers received a ration of pancetta or lardo (lard) every three days. Until the middle of the twentieth century, pancetta, along with lardo (lard) and strutto (refined pig fat), was one of man’s main energy sources. It is made with belly pork and there are various types depending on the area of production and the method of processing. Four of the best known are pancetta arrotolata, pancetta coppata, pancetta magretta and pancetta steccata. Their slices are round in shape, look soft and feel soft on the palate. Their distinguishing characteristics are their delicate, slightly savoury and peppery taste and their delicate aroma.