The product
Pancetta nei legni
Pancetta matured within two wooden boards, made by Grossetti
Code:
78255
Country of origin:
Italy - Emilia Romagna
Weight:
5 kg approx
Minimum order:
1 piece
| Description | Pancetta producerd with heavy pigs meat coming from north italian farms |
|---|---|
| Appearance | The slice is oval in shape because during the aging the bacon is crushed between two boards of wood |
| Taste | The taste is sweet, full to the palate and buttery, characteristic that make this pancetta perfect for cooking |
| Maturing | At least 45 days |
| Curiosity | Grossetti production has remained closely tied to tradition. Salting is done by hand, like tying, and aging is still very slow, because slowness remains an important added value. When the days are good, the machinery is turned off and the windows are opened wide, because it is the microclimate of the area, which creates unique natural molds, and the slow seasoning, make the cured meats unique. |
| 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 | Excellent on its own very thin sliced or with some bread. Very nice also cooked; try it pan-fried with beans and radicchio |
| Ingredients | Pork, salt, garlic in granules, dextrose, flavorings, spices, preservative: E252, E250, antioxidant: E301 |
|---|---|
| Weight | 5 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep in cool place |
| Instructions for use | Please remove the rind before slicing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1923 kJ / 524 kcal Fat: 48 g of which saturates: 18 g Carbohydrate: 0 g of which sugars: 0 g Protein: 16 g Salt: 3,2 g Typical value per 100 g |
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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