Pancette Il Borgo

This is perhaps the least prized cut of pork, but forms the basis of many much-loved traditional Italian culinary sauces.
All our Pancette are squared by hand and trimmed closely so that they are not too fat.

The salting process is characterised by a first application of salt and sub-sequent retouches so that it penetrates every part of the meat evenly. After a few days, the bacon is washed thoroughly to remove any residual salt. Only after a period of "rest" is the surface of the bacon finally treated with ground pepper.

  • Pancetta stesa Il Borgo

    Flat bacon

    Weight:

    3,5 kg average

    Maturing:

    minimum 1 month

  • Pancetta stesa amburgo Il Borgo

    Hamburg flat bacon

    A particular cut of bacon which is even heavier and leaner.

    Weight:

    5 kg average

    Maturing:

    minimum 2 months

  • Guanciale di maiale Il Borgo

    Pork jowl

    Trimmed into a round shape.

    Weight:

    1 kg average

    Maturing:

    minimum 1 month

  • Pancetta arrotolata Il Borgo

    Rolled bacon

    Weight:

    4 kg average

    Maturing:

    minimum 1 month