Poggetto carni
For consumersPersonal purchases
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 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 including VAT
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.
