It is one of the fattest parts of the pig and it is obtained from the pig’s abdomen. The aging process varies from a minimum of 6 months up to even longer than 2 years. Our delicatessen produces rolled Pancetta with or without the rind, double (meaning two Pancettas rolled together lengthways) and battened.
Ingredients: pork meat, salt, spices and natural flavourings. Antioxidant: sodium L-ascorbate Preservatives: potassium nitrate
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 2217 – kcal 530
Fats 52 g of which saturated fat acids 17 g
Carbohydrates 0 g of which sugar 0 g
Proteins 15 g Salt 3 g
Minimum aging period 4/5 months
Approximate weight of the finished product about 4 kg
Chemical physical features Aw <0,92 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x105 ufc/g
Enterobacteriaceae: <1,0x103 ufc/g
Escherichia coli: <1,0x102 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 30÷40%
Ashes: 3÷6%
Proteins: 15÷25%
Lipids: 35÷55%
Packaging
Whole: loose in boxes
Half: vacuum-sealed
Cuts: vacuum-sealed
Shelf-life
Loose (approximate period): 6/8 months
Vacuum-sealed: 6 months
Tag Present if vacuum-sealed
Seal Present if loose
Storage conditions
Store at T< 7°C (Vacuum-sealed)
Store at T< 20°C (Loose)
How to use Ready for use
Aged Pancetta can be stored for over 6 months in a cool and dry area.
Once cut it can be stored in the fridge for some weeks wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.
