Pancetta Steccata

The pancetta steccata is a classic product of the Bergamo delicatessen, born from a careful and scrupulous selection of the best freshly processed pancetta obtained from heavy Italian swine. After a careful dry salting with characteristic aromas and spices, they are tied and battened to enhance their typicality, then mature slowly. Available with and without rind.

Origin

GEROSA

Producer

Rasmo Salumi

Website

The Supply Chain

Gerosa

STEP 1

Meat Processing

Meat: Italian pork

First of all we work our fresh raw material, using exclusively Italian pork.

Gerosa

STEP 2

Salting

Temperature: Controlled

Humidity: Controlled

Ingredients: Salt, white pepper, garlic, traditional spices

Hand salting is the second step that characterizes our pancetta. We use sea salt, white pepper, garlic and traditional spices.

GEROSA

STEP 3

Splinting

The next stage in the processing of the bacon is the splinting with boards.

Gerosa

STEP 4

Drying

Temperature: Controlled

Humidity: Controlled

Aging: In the mountains at 760m

Drying and seasoning happens in rooms with controlled temperature and humidity. We guarantee constant air exchange by taking advantage of the pure mountain air, at 760m above sea level in an uncontaminated environment.

Gerosa

STEP 5

Packaging

At the end of the production process we pack and ship our Bacon

Tasting

For a correct tasting, the product must be removed from the refrigerator well in advance to enhance its aroma and perfume. It is excellent as an appetizer, as an accompaniment to aperitifs and is very versatile in the kitchen.

Nutritional values

Nutritional Statement	Average values (100g)
Energy Value	1754 kJ / 419 kcal
Fat	40,48g
of which saturated fatty acids	16,69g
Carbohydrates	0,6g
of which sugars	0.3g
Protein	14.92g
Salt	3.82g

Does not contain allergens.

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