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Description |
The Pancetta di Fabriano is produced with belly of pork rolled and seasoned with salt, pepper and garlic flavors without adding other ingredients.
It is left to dry for at least 10 days in rooms heated by a fireplace.
The natural aging period varies depending on the size of the product and is between 50 and 100 days.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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