Pancetta was already enjoyed in the 14th century, as we know from the municipal registers and from the writings of Giulio Landi, a nobleman from Piacenza.
The pancetta (or bacon) piacentina DOP comes from a particular fat cut of the pig, known as the “pancettone”. After salting and being tied up by hand, the meat is seasoned for not less than three months in the territory of Piacenza where, thanks to the woods and temperate climate, it matures slowly and gradually, acquiring the unmistakeable sweet, well rounded flavour and a delicate bouquet, not without some pleasing spicy notes.
The finished product has a cylindrical shape and a weight varying between 5 and 8 kg. When cut, the slice is characterised by a typical alternation of circular layers of bright red and pinky white.
The pancetta piacentina DOP is delicious raw, eaten as part of a classical starter or antipasto of cured meats, but will also enchant the palate when used in the preparation of traditional dishes.
Lovers of the DOP pancetta piacentina should not miss the Festa della Pancetta, the great fair that is organised in Ponte dell`Olio in the middle of June in honour of this traditional cured meat. A fair, a market, tastings and samplings along the streets of the town, and ..... the procession of the huge pancetta, the pancettone!