The Pancetta cooked in lard "Il Poggetto" comes from an ancient peasant recipe from the Pistoia Mountains. The pig belly, 100% Italian pork (Emilia Romagna, Tuscany), is flavored with a mixture of fresh garlic and rosemary, then subjected to a slow cooking process in melted lard for 3 hours. This cooking method, little known outside Pistoian tradition, gives it extraordinary softness and an irresistible aroma. It is hand-processed in our plant in Poggio a Caiano, Tuscany. How to enjoy it: The pancetta cooked in lard is eaten cold in slices or lightly warmed. It is excellent for appetizers, rustic platters, or served with bread and cheese. Format: Vacuum-packed slice, weight approx. 500 g.
€ 22.00 / kg
Price VAT included
The Pancetta cooked in lard "Il Poggetto" comes from an ancient peasant recipe from the Pistoia Mountains. The pig belly, 100% Italian pork (Emilia Romagna, Tuscany), is flavored with a mixture of fresh garlic and rosemary, then subjected to a slow cooking process in melted lard for 3 hours. This cooking method, little known outside Pistoian tradition, gives it extraordinary softness and an irresistible aroma. It is hand-processed in our plant in Poggio a Caiano, Tuscany. How to enjoy it: The pancetta cooked in lard is eaten cold in slices or lightly warmed. It is excellent for appetizers, rustic platters, or served with bread and cheese. Format: Vacuum-packed slice, weight approx. 500 g.
