Pancetta Arrotolata




The rolled bacon is rolled, tied and cured until just firm. Sliced or diced, it is the workhorse of Italian cured meats, finds space in tortellini and then in pizza, lends its delicately sweet porosity to sauces, salads, soups and vegetables, and lean meats such as pork tenderloin. With its ample fat, keeping them juicy and delicious while roasting. From start to finish, this pancetta will take a minimum of 4 weeks to prepare and mature.

Additional information

Weight 100 g