According to Wikipedia, Pancetta is salt-cured pork belly meat.
In Italy, it is often used to add depth to soups and pastas. Foodies worldwide value Pancetta’s flavor profile. Two basic types of pancetta are arrotolata (rolled) and stesa (flat).
For cooking, pancetta stesa may be cut into cubes for use in carbonara pasta or pizza, as is typically found in central and southern Italy. In northern Italy, pancetta arrotolata is commonly served rolled and thinly sliced, and consumed raw (although guanciale, cured jowl meat, is generally considered more traditional).
Photo credit: Nachoman-au – CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=522168
The art of pancetta, as with all salume products, is in the curing process. Here at Winfield Farm, we are pleased to offer an exclusive treat: Mangalitsa pork pancetta cured by Alle Pia Fine Cured Meats.
Following their family tradition, and inspected by USDA, Alle Pia first marinates the Mangalitsa bellies in vacuum-sealed bags for three weeks, to infuse special seasonings, including rosemary, garlic, juniper berry and sea salt. As part of the curing process, the bellies are then removed from the bags and hung in a temperature-controlled chamber for 30 days.
You can taste Mangalitsa magic by special ordering Mangalitsa pancetta (stesa). Email us directly at Winfield Farm (dplesch@gmail.com). Supply is limited (not listed on our online Mangalitsa Market).
$35 / lb Pieces average approx. 4-5 pounds each