PANCETTA COPPATA
Pork bacon and coppa united in a compact consistency which color is red-rubin alternating with the white of the fat. A slice of pancetta coppata is recognizable by its spicy parfum, typical of the cured product, and from the strong but never salted taste.
These characteristics are the result of a skillful and attentive process. The coppa and the pancetta are first cleaned from the non noble fat, then dry hand salted per tradition. A slow and delicate massage allows the aromes to penetrate the meat and meanwhile it makes it more tender. At the end of the salting, the pancetta is accurately rolled around the coppa, put into cases, bound and put into curing cells where it slowly ages by developing all the characteristic aromas.
PANCETTA TESA
Pancetta Tesa BALDO is prepared with the lean belly part of the pork, salted and aromatised with pepper and other spicies so that it becomes perfumed and tasty. Then, it is left in a cool place for several days and then cured for about a month. The slices are soft; they melt in your mouth and emanate a delicate and sweet but appetizing taste.
PANCETTA TESA WITH PEPPER
This product is obtained from the same cut and with the same processing of the traditional pancetta tesa: by adding white pepper and by a longer curing it achieves a more intense and spicier taste appreciated by all lovers of strong tastes.