Whole Pancetta Arrotolata

Ingredients: Pork belly, salt, dextrose, aromas,spices, antioxidants: E300, preservatives: E252-E250.

From pasta sauces to salads, Pancetta Arrotolata has multiple uses. It is the main ingredient for pasta, soups, and stews. If you love antipasto, serve it raw to relish its juicy flavour. Traditional Bolognese ragu is made with Pancetta Arrotolata. Pasta Carbonara is another dish in which Pancetta Arrotolata is added.

Thinly sliced Pancetta Arrotolata makes your cold meat platter tasteful. You can add them to sandwiches for a quick meal. Stuff your panini with it or serve it with torta fritta. Make salads with peas and radishes for a healthy treat. Wrap it around your favourite vegetable or put it on pizza.

The Italians have been enjoying Pancetta Arrotolata for centuries. When going for long voyages, sailors carried cured meat. Pancetta Arrotolata was invented out of necessity. Recorded history showed that as early as the 15th century, this cured meat was in use. Different regions in Italy have separate versions of Pancetta Arrotolata, depending on the breed of pig and spices used.

A long curing process ensures that the meat develops its unique taste. After curing, additional seasonings are applied before rolling it into logs. Soft, delicate, and juicy, Pancetta Arrotolata is valued for its tenderness and flavour.