Yes, all our cured meats are produced in Tuscany using only Italian meat and traditional artisan methods.
Our products have a long shelf life thanks to vacuum packaging, and each package displays the expiry date. Once opened, we recommend storing them in the refrigerator at between 0°C and +4°C and consuming them within a few days.
Yes, all our cured meats are free from gluten and lactose. For any specific requirements, you can check the product label or contact us directly.
All products sold in our online shop are shipped in temperature-controlled boxes to guarantee the freshness and quality of the product all the way to your door. The cured meats are carefully packed inside thermal bags with synthetic food-grade gel, or using insulated packaging systems that maintain the correct temperature throughout transport. Shipments leave from Monday to Wednesday to avoid weekend storage delays.
As these are perishable foods, returns are not accepted except in the event of defects or non-conformity. For full details, please consult our Refund Policy.
The cured pancetta "Il Poggetto" comes from an anatomical cut of 100% Italian pork belly, hand-salted and left to rest in brine for a week, then cured for at least 2 months in our plant in Poggio a Caiano, Tuscany. The pepper, present both in the seasoning and on the surface, enhances its intense and full-bodied flavor. Thinly sliced, it enriches cured meat platters and traditional Italian recipes with its bold taste. Vacuum-packed cut, weight about 500 g. Stretched pancetta.
€ 22.00 / kg
Price including VAT
The cured pancetta "Il Poggetto" comes from an anatomical cut of 100% Italian pork belly, hand-salted and left to rest in brine for a week, then cured for at least 2 months in our plant in Poggio a Caiano, Tuscany. The pepper, present both in the seasoning and on the surface, enhances its intense and full-bodied flavor. Thinly sliced, it enriches cured meat platters and traditional Italian recipes with its bold taste. Vacuum-packed cut, weight about 500 g. Stretched pancetta.
