Pancetta Piacentina DOP by San Carlo is made using prime
pork belly and dried and aged according to century old tradition using only
time and air. The animals are all fed according to extremely stringent
requirements laid out by the local consortium. The living conditions on the
farms of all the livestock that is destined for DOP products follow rigorous
guidelines that protect the health and well-being of the animals.
The pork belly is salted, massaged then rolled and tightly
tied to form a cylinder. The pancetta is then aged for anywhere from 5 to 6
months in natural ageing cells.
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