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Pancetta tesa is more prominently used by restaurant kitchens in Italy.???¡It is the logical choice for cubetti (diced) when used in pasta dishes and soups and more reliable than arrotolata (rolled) for wrapping meats like rabbit loin or pheasant???¡for roasting. ???¡Alle-Pia???º???s is perfectly cured and seasoned and not overly salted or brined.
It??s obtained by a salt meat process and a slow ripening. The result is a tender product, with virtually no fat. vacuum packed, which guarantee a good conservation.????????????íAlways extremely lean, cured with a marinade of salt, fresh garlic, and Paprika De la Vera to accent the delicious dry-cured flavor.