The product
Pancetta Piacentina DOP - half
Pancetta DOP cut in half, produced by Grossetti following the local tradition
Code:
78245
Country of origin:
Italy - Emilia Romagna
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Carne di suini pesanti, dal peso medio di 180-185 kg, allevati in Lombardia e in Emilia Romagna |
|---|---|
| Appearance | The slice shows the typical round strips of white fat and intense red coloured lean |
| Taste | The taste is sweet, round, full to the palate and buttery, characteristics that make pancetta unique in cooking. When sautèed it gives a strong toasty and nutty aroma |
| Curiosity | Grossetti is member of the Piacenza's Consotium of PDO Cured Meats, the only one in Europe to have obtained the PDO status fro three products: Coppa Piacentina, Pancetta Piacentina and Salame Piacentino |
| 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 | Traditionally enjoyed very thinly sliced, raw, as an appetizer. Beautiful with dumplings or as a main dish accompanied by beans and Pecorino cheese. Very nice as ingredient to flavor many recipes especially with vegetables |
| Weight | 2 kg approx |
|---|---|
| Packaging | Vacuum Packed |
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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