Molise Pancetta

Molise pancetta is characterised by its typical alternating layers of bright red and pinkish white.

It is distinguished between tight and rolled up.

The stretched Molise pancetta comes from rectangular slices that undergo a fairly short maturation period (up to 3 months).

It's cut into slices that are, indeed, taut. Its sweet flavor makes it ideal for cheese platters or meat rolls.

It is soft on the palate and tends to melt thanks to the presence of fat, which makes the slice sweet and appetizing.

Molise pancetta (or ventresca) can be eaten alone or used to flavor sautéed dishes.

Molise pancetta (ventresca) is obtained from the lean part of the pig's belly, cut into rectangular blocks.

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

Its delicate and aromatic flavor makes it ideal to eat alone, with vegetables, or as an accompaniment to cheese and honey platters.

In second courses it is highly appreciated for preparing skewers and meat rolls.

Pancetta (or ventresca) should be stored in a cool, dry place.

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

Excellent for preparing "Carbonara with belly".

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

When you don't know what to prepare, amatriciana "with Molise bacon" or carbonara will help you.

It is a product subject to natural weight loss.

RECIPE

Carbonara with Molise-style pancetta

Brown the thinly sliced pancetta in extra virgin olive oil .

Once browned, pancetta becomes slightly crispy and delicious. Try it instead of guanciale!