Slow, dry-cured, amazing.
This pancetta is dry-cured slowly for four months on aromatic wood planks. Such a long length of time and the slow process intensifies the flavour.
The strongly marbled slices can be eaten raw, but cook excellently.
Made by Stefano and Lorenzo Falorni, in Greve-in-Chianti, Tuscany, Italy.
More about this
100g is approximately 8 slices. Your meat will be sliced. If you prefer it not to be sliced, please make this plain in ‘Special Instructions’ during checkout.
The most famous Salumeria in Tuscany, Macelleria Falorni, can be found on Piazza G. Matteotti, Greve-in-Chianti. It is there that eighth-generation Falorni family brothers Stefano and Lorenzo continue to cure meats in the traditional Tuscan way. Since 1729 their family has made the finest salames, pancetta and prosciutto natural to the Tuscan region.
Their charcuterie is made only from the ancient 14th-century Cinta Sense breed of pigs that roam free and feed on acorns in the Tuscan forests. This produces richness in the meat that is dry-cured by the Falorni family in their ancient cellars, using traditional methods and local spices.
Ingredients: pork, salt, natural spices, potassium nitrate curing salt.
Nutritional Data (typical values per 100g)
of which saturates: 23.83g
of which sugars: <0.5g
This product will have two weeks shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.