According to the specification of the Consortium, the production area of the PANCETTA PIACENTINA D.O.P., includes the land of the Piacenza province up to 900 m a.s.l..
The swines used for the production have to come from The Lombardia and Emilia-Romagna regions only.
Historical background on Pancetta Piacentina
The ancient habitants of the Po Piacenza valley, knew about the swin as early as the Bronze Age and actually there are many records of swines meat processing already in Middle Age time.
Since the last Century, the local productionof meat started to become a semi-industrial, even though the companies continue to produce with traditional methods, passed down from generation to generation.
The processing
The Pancetta is obtained by the so called “pancettone”, a fatty cut of the swine, which is, after the dissection, squared off and strimmed.
Following the salting process and the adding of pepper and spices.
So, at this point, after the scraping and the massage, the pancette are rolled up, eventually with the adding of pig lean meat and lastly they are bound.
The Seasoning
The Pancetta has to be seasoned inside of Piacenza land, where, thanks to the forests vegetations and a moderate climate, it can season in a slolw and graduate way, acquiring the unique salty and sweet taste and a pleasant spicy notes fragrance. On the cut, the slice of Pancetta is characterised by the typical circular alternation of bright red and pinkis white layers.
