Italian rindless pancetta, selected by weight. After seasoning with salt and spices, such as white peppercorns, mace, cloves and cinnamon, it is left to rest. It is then stuffed with minced summer truffle, hand-sewn along the two edges and stuffed into sausages. This is followed by pressing between the two sticks and seasoning for at least 3 months. Sweet and refined taste, for connoisseurs.
Gluten-free. Without milk derivatives.
Average weight (kg): 3,5
Diameter (cm): 12,5
Seasoning: 90 days
Also available in the traditional rindless rolled version.