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Pancetta and guanciale
prosciutto di Parma
culatta and fiocco
culatello, fiocchetto and strolghino
spalla cotta
salami
coppa
spalletta and spallacio
Pancetta (bacon) is obtained from the pig's abdomen and may be processed either flat or rolled.
After manual seasoning and maturing for approx. 12 months, a sweet-tasting Pancetta weighing approx. 7 kg. is obtained.
Pork guanciale (jowl) is seasoned with salt and aromatic herbs. The finished, matured product weighs approx. 2.5 Kg
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 Download spec sheet "Pancetta Arrotolata"
 Download spec sheet "Gola"