The product
Pancetta Pepata Grossetti
Round pancetta that combines the taste of meat and pepper
- Sku:
- 78236
- Country of origin:
- Italy, Emilia Romagna
- Weight:
- 3,5 kg approx
- Minimum order:
- 1 piece
- Description
- Pork meat from heavy pig of north Italy farms
- Appearance
- Round in shape; the surface is covered with grounded pepper
- Taste
- Sweet and round with a delicate aroma of pepper
- Maturing
- 60/90 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
- Perfect with scrambled eggs or omelette; when sautéed it gives a toasty and spicy aroma
- Ingredients
- Pork meat (Italian origin), salt, pepper 3%, spices, aromas, sugars: dextrose, antioxidant: E301, preservatives: E250, E252
- Weight
- 3,5 kg approx
- Packaging
- Unpacked
- Storage Conditions (packaged products)
- Store in a cool, dry place
- 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
Selected because
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
