LEAN PANCETTA COPPATA (CURED PORK BELLY) ROGNONI
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Lean pancetta coppata (cured pork belly) Rognoni
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Know-how that perpetuates itself in time: quality pork meat, low fat pork neck and salt-cured bacon, the alchemy of salt, the skilful craftsman’s touch and the fundamentally important ageing – in other words, pancetta coppata magra – lean cured pork belly.
HOW IS PANCETTA COPPATA MADE?
The first phase in production is filleting, in which both the fatter parts and the excess lean parts are taken away from the loin and belly.
Curing and seasoning follow: salt and various aromas are added and the product is left to rest so that the salt can penetrate thoroughly.
When the curing and seasoning has ended, the belly and loin are rolled, keeping the latter on the outside; it is wrapped in an animal casing and tied with string.
The last phase in the production of pancetta coppata is ageing for at least 30 to at most 90 days.
The result is a cured meat product whose characteristics are the intense red of the meat and the white of the fat. When cut it is compact and the slice remains compact. It has an inviting smell of spices and maturity. It has a vigorous flavour with appetising aromatic notes.
Know-how that perpetuates itself in time: quality pork meat, low fat pork neck and salt-cured bacon, the alchemy of salt, the skilful craftsman’s touch and the fundamentally important ageing – in other words, pancetta coppata magra – lean cured pork belly.
HOW IS PANCETTA COPPATA MADE?
The first phase in production is filleting, in which both the fatter parts and the excess lean parts are taken away from the loin and belly.
Curing and seasoning follow: salt and various aromas are added and the product is left to rest so that the salt can penetrate thoroughly.
When the curing and seasoning has ended, the belly and loin are rolled, keeping the latter on the outside; it is wrapped in an animal casing and tied with string.
The last phase in the production of pancetta coppata is ageing for at least 30 to at most 90 days.
The result is a cured meat product whose characteristics are the intense red of the meat and the white of the fat. When cut it is compact and the slice remains compact. It has an inviting smell of spices and maturity. It has a vigorous flavour with appetising aromatic notes.
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Via Damiano Chiesa, 13 • 20081 Abbiategrasso (MI) • Italy • (T): +39.02.94010303 • (F): +39.02.9462199
info@rognoniformaggi.it
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