Pancetta Cotta Affumicata (San Marino)
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- Tasting Notes
- Food Pairing
- Nutrition Facts
We source our delicious Pancetta Affumicata (smoked bacon) from San Marino Prosciutti, based in the microstate of San Marino, located within the boundaries of Italy itself. They take great pride in making exceptional cooked meats, including their methodical production process, which lasts about 30 days. Unlike many Italian producers who use lower quality pork from northern European countries, San Marino only uses pigs raised in Italy for this pancetta. In Italy, pigs are allowed to live longer and grow larger, giving the meat an incredible depth of flavor. San Marino’s rigorous selection process ensures the use of only the choicest pork, with ample fat marbling and a rosy color. The pork belly is then smoked with aromatic wood and berries without the addition of artificial flavors. This imparts a delicate smokiness that allows the flavor of the fresh pork to come through.
Rich, sweet and porky with a hint of smoke; minimally salty.
Serve on a platter of cold cuts with roasted peppers and artichokes. Add to panini with slices of Asiago Fresh or Cacio de Roma®, or as a topping to pizzas and flatbreads.
Pork, water, salt, dextrose, fructose, natural flavors, sodium l-ascorbate, sodium nitrite.
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