Filleted Pancetta
Pancetta is a pork-based salami common throughout Italy. Although its flavour (and the part of the pig used) varies widely from town to town, there are basically two production techniques.
There is pancetta tesa (“bacon”) made by overlapping the fatty and lean parts of the pig and pressing them, and rolled pancetta, in which after all the various parts have been put together, they are rolled up, stuffed in gut and left to season.
The San Lorenzo filleted pancetta* is a prime product, as it is very lean, formed of skinless pancetta rolled around a core of lean meat and cured for at least 90 days. It is lightly salted and seasoned, giving this product a unique flavour which will enhance all your dishes.
The territory: the Parma Apennines
Inhabited since Roman times, the area which extends towards the south and the Apennines has always been a busy thoroughfair for passengers and merchandise, as it has always been one of the main routes through the Padana plains.
An area famed for its outstanding produce, notably Parmigiano Reggiano, it is also famous for its creamy butter and pig farms, which leads to a plentiful supply of typical charcuterie such as salame felino, culatello, and prosciutto.
Also famous are anolini, small ravioli filled with breadcrumbs, Parmesan, eggs and reduced meat sauce.
[* Not available in UK due to Customs restrictions]
