Manufacturers

Pancetta Piacentina DOP

 

The Pancetta piacentina is another typical product of the delicatessen and butchery of the territory, and belongs to the category of seasoned meats and store raw. The production using the central part of the covering fat of a carcass which ranges from retro-sternal region to the groin, and that includes one side of the breast and the muscle of the trunk. Is one of the fatty cuts of pork produced with a special cutting first isolating the "belly" (pancettone) from which we obtain finally the various cuts including the pancetta itself.
The raw material comes strictly from pigs born and reared in the regions of Emilia Romagna and Lombardy, while the production area is restricted to the province of Piacenza, where the climate is crucial to obtain the characteristics of this succulent sausage.

Processing
- initially performs the salting, that put some meat with a mixture of salt and spices, according to the traditional recipe;
- follows, then, a cold rest period to allow the salt and spices to be distributed evenly in the flesh;
- after smoothing, the pancetta is rolled, tied and then left to dry in special rooms, for a period ranging from 10 to 15 days.
- after drying, seasoning period begins, which will last three months.


Product features
The finished product is cylindrical in shape, weighing between 4 and 8 kg.
The Pancetta piacentina DOP must be introduced into commerce, in possession of DOP mark, which guarantees its origin and compliance with conventional manufacturing practices.

Geographical area of production
The working of Pancetta piacentina is in the province of Piacenza. Herds of pigs intended for production should be situated within the territories of the regions of Lombardy and Emilia Romagna. The pigs must be of not less than 160 kg. aged nine months, and have the characteristics of Italian heavy pigs determined under EEC Regulation No. 3220/84 concerning the classification of commercial pig carcasses.

History
The origins of Pancetta Piacentina can be traced back to the tradition of Piacenza salami. Date back to the sixteenth century papers and documents which give the best quality meats Piacenza. In the early eighteenth century the fame of local meats is said to be skillfully exploited by the diplomat that Cardinal Giulio Alberoni, giving meats and cheeses, facilitated the resolution of organizational problems and even political importance. In this way he introduced these products in other areas and still mark the metal, that the specification requires to place the sausages Piacentini, bears the image of the family heraldic emblem of the cardinal.

 

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