Characteristics of the cured meat
It has a bright red color, in contrast to the white of the fat part, which is particularly savory and rich in aromas. The taste is delicate and well balanced thanks to the blend of spices used.
Curing
The curing, carried out in special rooms with controlled temperature and humidity, is about 16 weeks depending on the size of the product.
Techniques
The "Cinta Senese PDO" pancetta is obtained exclusively from the abdomen of "Cinta Senese PDO" pigs; the expertly trimmed piece is sprinkled and rubbed with a mixture of salt, pepper, garlic and spices, then covered and left to rest in salt for 10 days. It is then cold-dried for 15-20 days and seasoned.
