Pancetta is one of the fattiest cuts of the pig. It is taken from the abdomen, then squared and trimmed of its rind. It is dry salted by massaging the meat with sea salt, black pepper and spices. Then it is rolled, tied by hand and left to rest for the next 7 days. Afterwards, the step of drying and aging follows for at least eight months.

From the nicely spicy and delicate fragrance, Pancetta has a sweet flavor that caresses the palate.