The product

Spicy pancetta from Grigio Casentino - half

A rolled spicy pancetta, made with cut from the belly of Grigio del Casentino
Country of origin:
Italy - Tuscany
1,8 kg approx
Minimum order:
1 piece
More Information
Description Pork from the Grigio del Casentino breed obtained from the crossing of Large White and Cinta Senese
Appearance The section presents a good ratio between lean and fat; important traces of crushed chili
Taste It is a continuous game between the fatty and delicious part of the meat and the gentle spiciness of chili
Maturing At least 90 days
Curiosity It is processed in natural way, preservative free
Suggestions It could be a great ingredient for pizza, try it with Radicchio
More Information
Ingredients Pork meat, wholemeal salt from Cervia, pepper, chilli pepper flakes, spices
Weight 1,8 kg approx
Packaging Vacuum packed
Storage Conditions (packaged products) Keep at temperature between +0 +4 °C
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 2018 kJ / 482 kcal
Fat: 46 g
of which saturates: 18 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 17 g
Salt: 3,2 g
Typical value per 100 g
The producer

Selve di Vallolmo - Poppi (AR) - Tuscany

Why we chose them
The wild breeding farm Le Selve di Vallolmo is located in the uncontaminated National Park of Casentino forest. We are in the oriental part of Tuscany and this company take care of Grigio del Casentino pigs under the supervision of the founder Claudio Orlandi. It is a tough, but beautiful and passion driven activity, run by the whole Claudio's family. Each member leads a different part of the business, from pigs birth to animal feeding, from breeding to cold cuts production and sales.The farm was born as Large White pigs breeder in the 80. Then starting with new millennium Claudio felt the need to integrate and differentiate more his proposition and started a charcuterie production with high quality meats. Grigio del Casentino pigs arrived a bit later, they are the result of a cross between a classic pig and Moro Romagnolo or Cinta Senese. Those animal are the protagonist of a project which protects them from the risk of extinction. A few local breeders, colleagues of Claudio, are contributing at the safeguard of this maculated pig. The core product of today tasting is the Prosciutto del Casentino, Slow Food Presidium, and then Mortadella, Pancetta and Ruffiana, all rigorously made with Grigio del Casentino meats.
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