In the production of the Pancetta Piacentina, the salting process consists in passing the pork meat through a mixture of salts and natural spices and leting it in the refrigerator for 15 days. The finished product is cylindrical in shape and weighs between 5 and 8 kilos. It has a red colour with white specks of fat.
In the production of the Pancetta Piacentina, the salting process consists in passing the pork meat through a mixture of salts and natural spices and leting it in the refrigerator for 15 days. The finished product is cylindrical in shape and weighs between 5 and 8 kilos. It has a red colour with white specks of fat.
