Flat bacon of Calabrian black pig

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The pancetta, made with the belly of the pig, is ideal for the preparation of first and second courses. The stretched pancetta is a highly appreciated salami with a unique and unmistakable flavor and texture given by the absolute quality meat of the Black Pig of Calabria.

The Ferrari farm in Altilia (Cs) produces sausages obtained from black pigs coming exclusively from its own farm.

The nutritional properties of pork make it possible to obtain products of excellent quality, with a high content of proteins, vitamins, mineral salts and essential fatty acids (source INRAN).

Cut: Belly of Black Calabrese Pig.

Salting: about 12 days.

Processing: salt tanning, washed with wine vinegar. Seasoning: from 150 to 210 days.

Weight: slices of about 400 g. Product subject to natural weight loss of +- 15%. Weight of casing between 380 gr and 480 gr.

Handcrafted product subject to limited production.

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