Free Range Organic Calabrian Pancetta
Weight: 250g (approx)
We are excited to introduce you to our new range of very special organic, free range cured meats! Our artisan products are hand made with meat from black pigs ethically reared in the wild in Calabria, southern Italy.
Calabrian black pork is renowned in Italy because it contains higher levels of monounsaturated and polyunsaturated fatty acids of the omega-3, omega-6 and omega-9 series. The presence of healthy fats (68% as opposed to 30-40% in other types of salami), means that Calabrian Black cold cuts are much better for cholesterol levels than normal salami and said to be as good for you as tuna or salmon!
Pancetta is essentially the Italian version of bacon, but unlike its English cousin, it is salt cured and dried rather than smoked giving it a strong and rich, salty flavour. This means that you can use less of it than you would if you were using ham or bacon in a recipe.
Bacon and pancetta are both pork belly meat (the name comes from the Italian for pork belly ‘pancia‘) but pancetta can be eaten both cooked or uncooked. Pancetta can be thinly sliced or cubed depending on how you intend to use it and it is a very versatile ingredient to cook with. There are different many ways to incorporate either pancetta or bacon into your cooking.
- Use cooked and cubed pancetta to make an authentic Carbonara or Amatriciana pasta sauce
- Wrap slices of pancetta or bacon around meat, seafood, or vegetables before cooking for added flavour and crunch
- Use as a pizza topping
- Add to omelettes or Macaroni Cheese
- Slice paper thin and enjoy in a sandwich
Keep refrigerated (below 10 degrees).
Calabrian Black pork, salt, black pepper.
Azienda Agricola Romano
Since 2009 the Romano family has been breeding Calabrian Black Pigs which roam freely and peacefully in the wild, 1,100m above sea level in the Sila Mountains overlooking the Ionian Sea.
The territory (wooded landscapes and small pastures) provides optimal conditions and the ideal habitat for this native breed of pig. The Calabrian Black grows very slowly and reproduces in complete harmony with nature, and is therefore not very profitable for intensive breeding. It was brought back from extinction by passionate small scale farmers like Angelo and the Consortium of the ‘Suino Nero di Calabria’.
Nicola Romano’s 100 pigs have the perfect characteristics for the production of high quality salami. They are bred with great care and plenty of attention to animal welfare. They are robust and enjoy the temperate climate and plenty of sunshine outdoors year round. They have a healthy diet, feeding only on natural products found in the wild, including acorns, chestnuts, vegetables, olives, herbs and cereals. As a consequence the sausages and hams produced have an intense natural sweet flavour and the meat is so tender it melts in the mouth.