History, tradition and territory
The municipal book of Piacenza and the writings of Giulio Landi, who talked about the excellent quality of the product, show that Pancetta Piacentina PDO was appreciated since the XIV century. At the beginning of 1700, Cardinal Giulio Alberoni donated hams and cheeses to facilitate the resolution of organizational and political problems in a “diplomatic” way.
Production and processing still take place today in the entire area of the province of Piacenza.
Pancetta is obtained from the belly of the pig. It’s in thin layers, alternately lean and fat, which create a streaked effect. During processing, Pancetta Piacentina PDO is salted and flavored with pepper and sometimes with various types of spice like cloves, cinnamon, nutmeg and juniper berries. Once salted it is put to rest in particular places from 8 to 15 days. The success of salting is the result of the balance between the deep penetration of the salt and the limited loss of moisture during drying. Then pancetta is subjected to maturation at least 3 months from the date of salting. At the maximum of maturation, a sweet and fragrant product is obtained.