Pancetta Molisana

Molisian pancetta is characterized by the typical alternation of bright red and pinkish white layers.

It can be distinguished into taut and rolled.

Tesa pancetta molisana comes from rectangular slices that undergo a fairly short seasoning (up to 3 months).

It is cut into slices that are, precisely, taut; its sweet taste makes it suitable for cheese boards or meat rolls.

It is soft on the palate, tending to melt due to the presence of fat that makes the slice sweet and appetizing.

Pancetta molisana (or ventresca) can be eaten alone or to flavor stir-fries.

It is also used in cooking to wrap meat or fish.

It is excellent for preparing "Carbonara con ventresca."

Bacon should always be kept on hand in the kitchen because it is an excellent lunch/dinner saver.

When you don't know what to prepare here is that amatriciana "with pancetta molisana" or carbonara will help you.

RECIPE

"Carbonara with pancetta tesa molisana"

Brown the thinly sliced pancetta in thechili pepper flavored oil.

Bacon once browned becomes slightly crispy, so very tasty. Try it instead of guanciale!!!

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Pancetta tesa molisana (ventresca) is made from the lean part of the pork belly, cut into rectangular blocks.

It can be flavored in many ways, such as with pepper, chili pepper, garlic, fennel seeds, cloves or a mix of spices.

Its delicate and aromatic flavor makes it ideal to eat on its own, along with vegetables or as an accompaniment to cheese boards and honey.

In main courses it is popular for preparing skewers and meat rolls.

Bacon (ventresca) can be stored in a cool, dry place.