Black Pepper

The Black Pepper Pancetta from Italian pork is rindless and slightly defatted. It is salted and left to rest for a few days, then spread with a light film of fresh garlic and then rolled up and tied. Finally, the pancetta is sprinkled with a peel of black pepper which makes it fragrant but not spicy and stuffed into casings. A seasoning that lasts 80 days awaits it. Unique in terms of its aromas and round taste, very sweet and appetising. Its soft texture ensures maximum melt-in-the-mouth experience, satisfying the most demanding gourmets.