For this product, the pork belly is selected according to its consistency
and thickness which must be between 3 and 4 cm.
The meat is then trimmed manually according to specific measurements.
Pancetta Valligiana
How we make it?
IThe resulting cut of meat is salted and massaged by hand every day for about 7/8 days to enable the meat to absorb the salt correctly and evenly.
Subsequently, the belly of pork is left to stand with its specific blend of spices and herbs for a further 7/8 days after which it is rolled and tied ready for casing.
After a minimum maturing period of 90 days, we obtain a product with a delicate, spicy flavour typical of the salamis of the valley.
