The product
Pancetta Campagnola metà
Half round pancetta, very sweet and fondant in the mouth
Code:
78249
Country of origin:
Italy - Emilia Romagna
Weight:
6 kg approx
Minimum order:
1 piece
| Description | A big pancetta made by Grossetti with the meat of heavy italian pigs |
|---|---|
| Appearance | Round bacon of large size; the slice has an intense pink heart of lean meat, surrounded by a large strip of white fat |
| Taste | Absolutely sweet, with a distinctive butter flavour and a slight aroma of spices |
| Curiosity | The fat do not absorb the salt, so it contributes to the sweetness of the penacetta and helps it remais soft during the long curing process. To limite the intake of fat, Antonio Grossetti suggests to reduce the amount of slices you eat rather than compromise the contribution of teh fat in terms of balanced taste |
| Our selection | The story of Grossetti dates back to the nineteenth century when the great grandfather of the nowadays owner was a butcher. From the XIX century until today, the production has remained very close to the tradition, starting from the meat selection which follows strict regulations, for example choose only the havier pigs as a guarantee of high quality meat. The aim of Grossetti is to obtain sweet and fragrant products by salting and binding the meat by hand, and most of all cureing the product slowly |
| Suggestions | Delicious with a slightly heated slice of bread or with the typical "gnocco fritto" (fried bread) or "tigella" (small focaccia) of the Emilia Romagna tradition |
| Weight | 6 kg approx |
|---|---|
| Packaging | Full bulk, half packaged in vacuum bag in modified atmosphere |
The producer
Salumificio Grossetti - Strà di Nibbiano (PC) - Emilia Romagna
Why we chose them
Salumificio Grossetti has a long family tradition in the production of typical cold cuts of Piacenza area, handed down from generation to generation.
The laboratory was founded in 1875 in Pianello Val Tidone, a peasant village on the hills, in the heart of Valtidone. Since then, the delicatessen
shop has been producing its own cold cuts, only in winter, using the pigs raised by local farmers. Today, after four generations, that laboratory has
become a modern plant. Antonio Grossetti together with his sons and nephews Enrico, Alessandro and Eugenia did not accept any shortcuts: the
cured meats are still made with a keen eye for quality: "the taste must come only from meat and seasoning" - Antonio says. For this reason, very little
salt is used in processing, obtaining a range of salami recognisable by their sweetness. Antonio is also the President of the Salumi DOP Piacentini
Consortium. Salumificio Grossetti belongs of course to the Consortium and is the only one in Europe to have received the protected designation of
origin for three products: Coppa Piacentina DOP, Pancetta Piacentina DOP and Salame Piacentino DOP
From the same producer
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