Pancetta Piacentina DOP
Piacenza pancetta
The salted, rolled and matured belly of the same Piacenza pig tradition that gives Coppa and Salame Piacentino. It cures into a cylinder of 4 to 8 kg whose slice is a vivid red laced with the white of the fat, sweet and savoury rather than sharp.
Designation
- Certification
- DOP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 1996 (Reg. CE n. 1263 del 01.07.96)
Where it is made
Curing in the Province of Piacenza; pigs raised in Emilia-Romagna or Lombardia.
How it is made
As for the other two Piacenza DOPs, the pigs are born, raised, slaughtered and butchered in Emilia-Romagna or Lombardia from herd-book Large White, Landrace and Duroc stock. The belly is dry-salted, rolled, tied and matured in the province of Piacenza.