Peperoni di Senise PGI

Italian rolled pancetta from an ancient recipe. Once skinned and slightly degreased, it is seasoned with white pepper, mace, cloves and cinnamon and left to rest for a few days. The pancetta is then rolled out and sprinkled with crushed Peperone di Senise PGI, then rolled up and immersed in the same ingredient, for greater external intensification. This is followed by seasoning in the cellar for at least 80 days. A good balance between the typical sweetness of pancetta and the fragrance of pepper, for a combination of flavours that are both elegant and tantalising.