{"id":47589,"date":"2024-07-13T13:22:49","date_gmt":"2024-07-13T11:22:49","guid":{"rendered":"https:\/\/visitpiacenza.it\/enogastronomia\/the-pancetta-piacentina-d-o-p\/"},"modified":"2025-06-26T10:48:32","modified_gmt":"2025-06-26T08:48:32","slug":"the-pancetta-piacentina-d-o-p","status":"publish","type":"enogastronomia","link":"https:\/\/visitpiacenza.it\/en\/food-and-wine\/the-pancetta-piacentina-d-o-p\/","title":{"rendered":"The pancetta piacentina D.O.P:"},"content":{"rendered":"<p>According to the specification of the <a href=\"https:\/\/visitpiacenza.it\/en\/food-and-wine\/piacenza-cured-meat-consortium\/\">Consortium<\/a>, the production area of the <strong>Pancetta piacentina D.O.P.<\/strong>, includes the land of the Piacenza province up to 900 m a.s.l..<br \/>\nThe swines used for the production have to come from the Lombardia and Emilia-Romagna regions only.<\/p>\n<h3>Historical background on Pancetta Piacentina<\/h3>\n<p>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.<br \/>\nSince 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.<\/p>\n<h3>The processing<\/h3>\n<p>The Pancetta is obtained by the so called &#8220;pancettone&#8221;, a fatty cut of the swine, which is, after the dissection, squared off and strimmed.<br \/>\nFollowing the salting process and the adding of pepper and spices.<br \/>\nSo, at this point, after the scraping and the massage, the pancette are rolled up, eventually\u00a0 with the adding of pig lean meat and lastly they are bound.<\/p>\n<h3>The Seasoning<\/h3>\n<p>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.<\/p>\n","protected":false},"featured_media":23008,"template":"","territorio":[939],"categorie_enogastronomia":[967],"class_list":["post-47589","enogastronomia","type-enogastronomia","status-publish","has-post-thumbnail","hentry","territorio-piacenza-en","categorie_enogastronomia-typical-products"],"acf":{"contatti_iat":[{"contatto_iat":"website","valore":"http:\/\/www.salumitipicipiacentini.it\/"}],"aziende":"","tecniche_tipiche":"","origini_storiche":"","iat":30186,"localita":33156},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The pancetta piacentina D.O.P: - Visit Piacenza<\/title>\n<meta name=\"description\" content=\"The Pancetta Piacentina is obtained by the so called &quot;Pancettone&quot;, the swine fatty cut. 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